Sunday, December 21, 2003
So, the inevitable question was raised as we lazed around on Saturday afternoon. “What should we have for supper?" Harlan asked. His mother, leafing through a magazine said, “I think I’d like to have some curried spinach soup, and here’s the recipe.” Harlan, seldom refusing a challenge, agreed to make it and the rest is history. The soup was delicious and altered to be totally vegan. Our thanks to Better Homes and Garden magazine for sharing and my thanks to my loving husband for feeding us this phenomenal dish. By the way, this recipe was a $400 winner in the Soups & Stews Category-BHG Recipe Contest and created by Helen Spangler in Davis, CA. Thanks to you as well, Helen, for a truly tasty soup.
Curried Spinach Soup
1 large potato, peeled and chopped
½ cup sliced green onions
6 tbsp Earth Balance butter (or your favorite)
1 lb fresh spinach, washed (12 cups)
1/3 cup all purpose flour
2 tsp curry powder (Harlan increased to 8 tsp – it was great)
4 cups potato or vegetable broth (we used the broth from some potatoes H’s mom had cooked)
1 tbsp lemon juice
1 8 oz carton Better Than sour cream (or your preference)
In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about 10 minutes or until potatoes are tender. Slowly add 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 spinach mixture, half at a time, until smooth.
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 hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired.