Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter (1/2 stick) 2 Parsley sprigs
1 lg Onion(s), chopped 1 lg Sprig thyme
6 c Canned chicken broth 1 sm Serrano chili
10 oz Pkg ready-to-use 2 tb Dry sherry
-fresh spinach leaves Sour cream
-large stems removed

Melt butter in heavy large Dutch oven over medium heat. Add onion;
saut until almost tender, about 8 minutes. Add broth, spinach,
parsley, thyme and whole chili; bring to a boil. Reduce heat; simmer
45 minutes, stirring occasionally.

Discard thyme sprig and chili. Puree soup in blender in batches.
Return to pot. Add sherry and simmer 5 minutes. Ladle soup into
bowls. Top with dollop of sour cream and serve.

Source: Norma at the Wharfhouse
: Montego Bay, Jamaica

Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95

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