Title: Spinach and Buttermilk Soup
Categories: Soup Vegetable
Yield: 4 Servings
| 1 | pk | Frozen chopped spinach |
| 4 | c | Chicken broth,reg. strength |
| 2 | tb | Grated lemon peel |
| 2 | tb | Cornstarch |
| 2 | c | Buttermilk |
| | | Salt |
| | | 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.