Spinach and buttermilk soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach |
| 4 | cups | Chicken broth,reg. strength |
| 2 | tablespoons | Grated lemon peel |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Buttermilk |
| Salt | ||
| Pepper | ||
Directions
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.