Serves: 4
Total Calories: 712
1. Heat the oil in a large pot, and cook the onion until softened, 3 to 4 minutes. Add the potatoes, spinach, and chicken broth. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, 12 to 15 minutes.
2. Transfer to a blender or food processor and purée until smooth. Return the soup to the pot. Stir in the cream, salt, and pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, about 5 minutes. Adjust seasoning. Serve hot, sprinkling each serving with the green onion.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream of Spinach Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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