Spinach Curried Soup

This wonderful recipe was given to me by Helen Clark who was an incredible cook. Every time I prepare it, which is often, I think of her with great affection. It is nourishing and just incredibly delicious. The curry and potato make a classic combination which is not spicy at all. Just a wonderful flavor I can't resist!

4-6 servings servings.

• 1 large potato peeled and diced
• ½ cup sliced green onions
• 6 T butter total
• 1 # fresh spinach 12 cups total (don’t use frozen!)
• 2 t curry
• 1/3 cup flour
• 4 cups homemade chicken stock
• 1 T lemon juice fresh
• 1 8oz. container sour cream or Greek yogurt

• In a large stock pot cook potato and onion in 2 T butter over med low heat for 10 mins. Add curry powder then add spinach till wilted, stirring evenly. Place this in a separate bowl and let cool.
• In same pan melt remaining 4 T. butter and add flour to make a roux. Stir constantly until light brown. Slowly pour in stock whisking the entire time. Remove pot from heat. Stir in spinach and lemon. (reserve bowl for use later) At this point you could add the lukewarm mixture in a blender or use a stick blender to process soup till smooth and creamy. If using a blender pour mixture back in stock pot and heat over medium temp till thick
• Place sour cream in spinach bowl and ladle 1 cup soup into it to temper the mixture, stirring slowly, and then add to rest of soup. DO NOT boil as you reheat. Serve with homemade croutons or a dollop of yogurt or sour cream in each bowl.
• Croutons Tear or cut a 12 oz loaf of rustic bread and toss with a bit of olive oil, salt and pepper. Bake for 15 mins at 350º. Cool slightly.