Curried Spinach Soup

Directions

1. 1
   In a large saucepan, cook potato and green onion in 2 tablespoons of the butter over medium heat, about 10 minutes or until potatoes are tender.
2. 2
   Slowly add spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition.
3. 3
   In a food processor or blender, process or blend spinach mixture, half at a time, until smooth.
4. 4
   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.
5. 5
   Stir in spinach mixture and lemon juice.
6. 6
   Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more.
7. 7
   In a medium bowl, stir about 1 cup of the hot mixture into sour cream.
8. 8
   Return mixture to saucepan.
9. 9
   Heat through but do not boil.
10. 10
    Top with croutons, if desired.
11. 11
    Makes 8 servings.