This is a recipe that I found and then tweaked. It is really, really good. With some nice crusty bread, mmm.

1 large peeled & chopped potato
1/2 onion, diced
2 + 4 Tbsp. butter
1 lb. bag fresh spinach, washed & stemmed
1/3 cup flour
1 tsp. curry powder – does not over power this dish
4 cups chicken or vegetable broth
1 Tbsp. lemon juice – fresh is best
1 8 oz. container of sour cream – not low fat

In a large pot, melt the 2 Tbsp. of the butter in cook the potato and onion for about 10 minutes. Add the spinach a little at at time, stirring until dark green after each time you add some. Then transfer all this to a food processor or blender – in 2 batches – & whirl it until smooth.

Using the same pan, melt the remaining 4 Tbsp. butter; stir in the flour & curry powder and cook & stir for a full 2 minutes. Slowly add the broth, and now whisk it until it is all mixed well. Stir in the mixture of spinach and lemon until its thick & bubbly – then cook for 1 more full minute.

In another pot – medium sized – place the sour cream and then add 1 cup of the hot spinach mixture- stir well. Scrape the rest of the spinach contents into the pot and heat through but do not let it boil. Serve.

This entry was posted on Sunday, July 1st, 2007 at 9:48 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.