Curried Spinach Soup - cooking recipe

Ingredients

1 large potato, peeled and chopped
1/2 c. sliced green onions
6 Tbsp. butter
1 lb. fresh spinach, washed and stems trimmed (12 c.)
1/3 c. all-purpose flour
2 tsp. curry powder
4 c. chicken broth
1 Tbsp. lemon juice
1 (8 oz.) carton dairy sour cream

Preparation

In a large saucepan, cook potato and green onion in 2 tablespoons of the butter over medium heat, about 10 minutes or until potatoes are tender.
Slowly add spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition.
In a food processor or blender, process or blend spinach mixture, half at a time, until smooth.
In the same saucepan, melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined.
Stir in spinach mixture and lemon juice.
Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more.
In a medium bowl, stir about 1 cup of the hot mixture into sour cream.
Return mixture to saucepan.
Heat through but do not boil.
Top with croutons, if desired.
Makes 8 servings.