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CREAM OF SPINACH SOUP
What You Need
• 2 CUPS CHOPPED FRESH SPINACH – PACKED
• 1 CUP CHOPPED ONION
• ¼ CUP BUTTER
• 3 MEDIUM POTATOES, PEELED AND QUARTERED
• 1 ½ CUPS CHICKEN BROTH
• 1 ½ CUPS WATER
• 2 CUPS HALF & HALF
• ½ TSP SALT
• 1/8 TSP PEPPER
• ¾ CUP SOUR CREAM

IN A LARGE SAUCEPAN OVER MEDIUM HEAT, SAUTE ONION IN BUTTER FOR 3 MINUTES OR UNTIL LIMP. ADD POTATOES, CHICKEN BROTH AND WATER. BRING TO A BOIL. REDUCE HEAT TO LOW, COVER AND SIMMER FOR 20 MINUTES OR UNTIL THE POTATOES ARE TENDER. ADD SPINACH AND COOK FOR 2 TO 4 MINUTES LONGER UNTIL SPINACH IS TENDER. WORKING IN BATCHES, PUREE SOUP MIXTURE IN A BLENDER. RETURN TO SAUCEPAN. WHISK IN HALF & HALF, SALT & PEPPER. OVER LOW HEAT, BRING TO JUST BEFORE SIMMERING. WHISK IN THE SOUR CREAM. YOU MAY WANT TO USE AN IMMERSION BLENDER TO GET THE SOUR CREAM FULLY INCORPORATED. CAN BE SERVED HOT OR COLD.


  

  
 
 
 
 
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