Recipe - Cream Of Spinach Soup

2 Spinach;bunches/chopped
5 cup Chicken broth
3 tablespoon Rice
1 tablespoon Sugar
1 tablespoon Lemon juice
One half teaspoon Curry powder;or to taste
One half cup Cream
2 tablespoon Butter
Salt and pepper to taste

VELOUTE D'EPINARDS AU CURRY In a soup pot, melt the butter and saute
spinach until wilted. Add the chicken broth, rice, salt, pepper, and curry
powder, and simmer 45 min utes, uncouered. Pass the soup through a food
mill and reheat. Add the cream and lemon juice. Do not allow the soup to
boil after addinq the cream. To serve, you may sprinkle the soup with
croutons, previously sauteed in butter From the recipes of Yvonne Boulleray
Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini