CREAM OF SPINACH SOUP

• 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