Spinach & Buttermilk Soup
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach, frozen
chopped |
|
| 4 | cups |
chicken broth
regular strength |
|
| 2 | tablespoons |
lemon zest
grated |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | cups |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach, frozen
chopped |
|
| 946 | ml |
chicken broth
regular strength |
|
| 3E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
cornstarch
|
|
| 473 | ml |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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 purée until smooth.
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.
