Curried Spinach Soup
Excerpt from: A Vegetarian Cooks’
Book, The Green Cutting Board Press, 2004
1 large potato, peeled and chopped
˝ 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.