| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen chopped spinach |
| 4 |
c |
Chicken broth,reg. strength |
| 2 |
tb |
Grated lemon peel |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Buttermilk |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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