Spinach And Buttermilk Soup
Serves:
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
Method:
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.