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Print this Recipe    Spinach Buttermilk

Spinach and Buttermilk Soup

1 pk frozen chopped spinach
4 c broth, reg. strength
2 tb grated lemon peel
2 tb cornstarch
2 c buttermilk
Salt
Pepper

Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to
boil on high heat; use a spoon to break spinach apart. As soon as
spinach is in chunks, pour into a blender, add 1 tablespoon lemon
peel, and puree until smooth.

In pan, mix remaining 2 cups broth with cornstarch until smooth;
add spinach mixture. Stir often on high heat until boiling. Mix in
buttermilk and pour into bowls or mugs. Sprinkle with remaining
peel and add salt and pepper to taste.

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