Spinach & buttermilk soup

Yield: 4 Servings

Measure Ingredient
1 pack Frozen chopped spinach
4 cups Chicken broth,reg. strength
2 tablespoons Grated lemon peel
2 tablespoons Cornstarch
2 cups Buttermilk
\N \N Salt
\N \N Pepper

1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to boil on high heat; use a spoon to break spinach apart. As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth.

2. In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture. Stir often on high heat until boiling. Mix in buttermilk and pour into bowls or mugs. Sprinkle with remaining peel and add salt and pepper to taste.

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