Melt the butter in a saucepan and add the chopped onions. Cook over gentle heat for 10 minutes or until the onion is soft and transparent, then add spinach. Put in lemon rind, juice, chicken stock, and seasoning. Bring just to a boil and simmer very gently for 30 minutes.
Remove from the heat, cool and puree in blender.
Reheat and serve in warm soup bowls, garnishing each with a spoonful of cream or natural yogurt.
Great winter dish, serve with sour dough French bread or garlic bread.
Originally Submitted
8/22/2011
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