Cream of Spinach Soup

Submitted by: Maureen
Source: Unknown web site, originally submitted to that site by Paulette, Saint-Leonard, Quebec, Canada
 

Servings: 6

Ingredients
• 2 tablespoons [30 mL] butter
• 1 medium onion, finely chopped
• 1/2 teaspoon [2.5 mL] curry
• 2 medium-size potatoes, finely chopped
• 1 bag fresh spinach, stemmed and chopped
• 4 cups [1 L] chicken broth [fat skimmed off]
• 2/3 cup [160 mL] 35% or 15% m.s.g. cream
• 1 tablespoon [15 mL] lemon juice
• Salt and pepper
• 1/4 cup [60 mL] freshly grated Parmesan cheese

Preparation
Melt butter into a casserole.
Lightly brown chopped onion and curry.
Add chopped potatoes and spinach.
Stir, over medium heat, for 2 minutes.
Pour in chicken broth.
Bring to a boil.
Lower heat.
Cover and simmer for 30 minutes.
Puree into a food processor.
Pour back into casserole.
Stir in cream and lemon juice.
Salt and pepper, to taste.
Reheat without boiling.
Pour into individual bowls.
Serve, sprinkled with freshly grated Parmesan cheese.

Note: Putting everything into a food processor after simmering can be very messy, and you're now working with hot stuff instead of cold.  A better way, better result, is to pulverize the raw onion, raw potatoes and raw spinach until it's a thick liquid.  Then sauté, then simmer.