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Ingredients:
5 to 6 tablespoons butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 10-1/2-ounce cans chicken broth
2 1/2 cups milk
Salt to taste
1 small bay leaf
1/2 teaspoon tarragon
1 10-ounce package frozen spinach
2 teaspoons soy sauce
1/4 teaspoon curry powder
1 cup heavy cream
Fresh mint
Instructions:
In a heavy pan, melt the butter. Saute the onions in the butter until wilted. Add the potatoes, broth, milk, salt, bay leaf, and tarragon.
Simmer covered until the potatoes are tender, about 10 minutes.
Add the spinach and continue to simmer until the spinach defrosts.
Puree in a blender.
Rinse the pan and return the pureed mixture to the pan. Add the soy sauce and curry powder. Taste and adjust the seasonings.
Chill.
Add the heavy cream and blend well.
Garnish with fresh mint.
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Copyright © 1999 - 2004 Lanier Publishing International
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