Ingredients:
Potato - 1,big, peeled and cubed
olive oil - 5 tspns
chopped green onions - 1/2 cup
spinach - 10 cups, rinsed, stemmed, and dried
All purpose flour - 1/3 cup
curry powder - 2 tspns
chicken broth - 4 cups
Lemon juice - 1 tspn
Carton nonfat sour cream - 8 ounce
Method:
Place the potato in a saucepan with enough water to cover.
Bring to a boil, and cook till tender.
Drain, and set aside.
Heat 2 tablespoons of olive oil in a large saucepan or soup pot.
Add the green onions, and cook until tender.
Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp.
Transfer the mixture to a food processor or blender and puree till smooth.
Heat the remaining olive oil in the same pan.
whisk in the flour and curry powder.
Gradually whisk in broth so that no lumps form.
Return the spinach mixture to the pan, stirring to blend, along with the lemon juice.
Bring to a boil over medium heat, stirring constantly till thick.
Place sour cream in a medium bowl.
Ladle about 1 cup of the hot soup into the sour cream.
Mix until well blended.
Stir this back into the pot of soup.
Heat through, but do not allow to boil.
