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.