Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Spinach;bunches/chopped
5 c Chicken broth
3 tb Rice
1 tb Sugar
1 tb Lemon juice
1/2 ts Curry powder;or to taste
1/2 c Cream
2 tb 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

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