Cream of spinach soup #1

4 Servings

Ingredients

Quantity Ingredient
2 Spinach;bunches/chopped
5 cups Chicken broth
3 tablespoons Rice
1 tablespoon Sugar
1 tablespoon Lemon juice
½ teaspoon Curry powder;or to taste
½ cup Cream
2 tablespoons Butter
Salt and pepper to taste

Directions

VELOUTE D'EPINARDS AU CURRY In a soup pot, melt the butter and saute spinach until wilted. Add the chicken broth, rice, salt, pepper, and curry powder, and simmer 45 min- utes, uncouered. Pass the soup through a food mill and reheat. Add the cream and lemon juice. Do not allow the soup to boil after addinq the cream. To serve, you may sprinkle the soup with croutons, previously sauteed in butter From the recipes of Yvonne Boulleray Barb Day

Related recipes