Lemony Spinach Soup
|Onion||1 Medium, diced|
|Canned chicken broth||29 Ounce (Twp 14 1/2 Ounce Cans)|
|Potatoes||2 Medium, peeled and cut into 1/2 inch cubes|
|Grated lemon peel||1⁄4 Teaspoon|
|Packed spinach||10 Ounce (1 Bag)|
|Lemon juice||2 Teaspoon|
1. In 3-quart casserole or bowl, place butter or margarine and onion; cover casserole with lid or large plate. Cook at high (100% power) 4 minutes or until onion is tender, stirring the mixture once.
2. Stir in chicken broth, cubed potatoes, and grated lemon peel. Cover. Cook at high 15 to 17 minutes, until potatoes are very tender, stirring mixture after 10 minutes. Add spinach. Cover and cook at high 2 minutes or until spinach is tender.
3. Ladle about 1 cup spinach mixture into blender container. Cover (with center part of blender cover removed) and blend at low speed until mixture is very smooth; pour into another bowl. Repeat with remaining spinach mixture, blending only 1 cup at a time.