Lemon and Curry Spinach Soup

Serves 4-5

Ingredients:
1 large potato-peeld and cubed
6 Tbsp olive oil (separated)
1/2 cup chopped green onions or leeks
12 cups spinach-rinsed, stemmed and dried
1/3 cup flour
2 tsp curry powder
4 cups chicken broth
1-2 Tbsp lemon juice (to taste)
1 (8 oz) carton sour cream

Directions:
Boil potato in small saucepan using just enough water to cover. Cook until tender, drain and set aside.
Heat 2 Tbsp olive oil in large saucepan or soup pot. Add green onions and saute until tender. Stir in cooked potato and gradually add spinach, stirring after each addition until spinach is limp.
Puree mixture in food processor or blender until smooth.
Heat remaining olive oil in same pan, and whisk in flour and curry powder. Gradually whisk in both so no lumps form.
Return pureed spinach to pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
Place sour cream in medium bowl and add about 1 cup hot soup. Blend well and then stir back into the pot of soup. (I don't do this, I let everyone add their own dollop into individual bowls). Heat through but do not allow to boil.
Serve immediately.

Added by Rebekah Wilson Monahan