Just in time for St. Patrick's Day!
I love greens, especially spinach, and I eat them a lot. But I don't like them by themselves. There have to be other, more tasty, ingredients involved. So I look for new ways to use my greens but make a nutritious meal really taste good.
This recipe is my latest discovery.
I tried this soup this week, and it is my new favorite. So delicious! Creamy but still with some great texture. The curry (I go heavy on the curry) adds a fresh, exotic zest to your (or my) everyday spinach fare (if we were talking books, I'd call it an epiphany ;).
The recipe comes from a Sam's Club family dinners cookbook.
1 large potato, peeled and chopped
1/2 cup sliced green onions (4)
6 tablespoons butter, divided
1 pound fresh spinach, washed and stems trimmed (12 cups)
1/2 cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 8-ounce carton dairy sour cream
1. In a large saucepan cook potato and green onion in 2 tablespoons of butter over medium heat about 10 minutes or until potatoes are tender. Slowly add the spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender process or blend the spinach mixture, half at a time, until smooth.
2. In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl stir about 1 cup of the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired.
Preparation: 30 min
Note: As I said, I go heavy on the curry; also, feel free to add a little salt if it suits your tastebuds better!
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