|Frozen chopped spinach||10 Ounce (1 Package)|
|Canned chicken broth||10 1⁄4 Ounce (1 Can)|
|Condensed cream of celery soup||21 Ounce (Undiluted, 2 Cans, 10 1/2 Ounce Each)|
|Sherry||1⁄4 Cup (4 tbs)|
Up to 1 week before serving:
1. Cook spinach as package label directs, omitting salt and substituting broth for water.
2. Spread cooked spinach and any remaining cooking liquid in ice-cube tray; then replace ice-cube divider. Set tray in freezer until needed.
Several hours before serving:
1. Make up cream-of-celery soup as label directs, adding pepper. Remove from heat; stir in sherry. Place half of mixture in blender container; blend smooth; repeat. Refrigerate in bowl.
2. At serving time, pour chilled soup into 6 glasses, with 2 or 3 spinach cubes in each. Serve with iced-beverage spoons.