Curried Spinach Soup

This quick vegetable side dish soup is high in fiber and vitamin A.



by 2  people


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Ingredients
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    1   
    large potato, peeled and chopped
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    1/2  cup 
    sliced green onions
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    6   tablespoons 
    butter
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    1   pound 
    fresh spinach, washed and stems trimmed (12 cups)
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    1/3  cup 
    all-purpose flour
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    2   teaspoons 
    curry powder
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    4   cups 
    chicken broth
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    1   tablespoon 
    lemon juice
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    1  8  ounce carton 
    dairy sour cream
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    Croutons (optional)

Directions
1.
In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about about 10 minutes or until potatoes are tender. Slowly add the 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 the spinach mixture, half at a time, until smooth.
2.
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 the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 192, Fat, total (g) 15, chol. (mg) 37, sat. fat (g) 9, carb. (g) 10, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 1, pro. (g) 5, vit. A (IU) 3498, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 488, Potassium (mg) 391, calcium (mg) 91, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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