Cream Of Spinach Soup
|Fresh spinach/Two 10-ounce packages frozen chopped spinach||1 1⁄2 Pound, washed, stems removed|
|Spinach/2 packages of 10-ounce each frozen chopped spinach||1 1⁄2 Pound, washed, stems removed|
|Chopped onion||1 Cup (16 tbs)|
|Canned chicken broth||14 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Snipped chives/Snipped green onions||1 Tablespoon|
In a large saucepan, combine spinach, onion, chicken broth, salt and water.
Bring to a boil.
Reduce heat and simmer, covered, 5 minutes.
Blend half of the mixture in blender at low speed for 30 seconds.
Return to saucepan; stir in sour cream, lemon juice and light cream.
Reheat, stirring over low heat, until steaming.
Serve sprinkled with chives.
Makes 4 to 6 servings.