Ingredients
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4 potatoes
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8 stalks celery, thinly sliced
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4 -6 green onions, sliced
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3 tablespoons butter
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2 (10 3/4 ounce) cans chicken broth (I use veg.)
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1 (10 3/4 ounce) can water (use chicken broth can)
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3 tablespoons lemon juice
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6 -8 spinach leaves, stemmed and coarsely chopped
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slivers fresh lemon rind
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black pepper
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salt
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4 slices French bread
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butter
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grated parmesan cheese
Instructions
- Peel and thinly slice potatoes.
- Combine with celery and onions.
- In saucepan, heat butter.
- Add veggies and saute, stirring for 2 to 3 minutes.
- Pour in the broth, water and lemon juice.
- Bring to boiling.
- Cover and simmer for 15 to 20 minutes or till tender.
- Puree using blender.
- Return to pan.
- Stir in seasonings to taste.
- Add spinach, and heat till spinach is limp.
- Garnish with slivers of lemon rind.
- For 8 servings- double ingredients but use only 3 1/2 cans of broth.
- Increase cooking time to about 25 minutes.
- Serve with cheese toast made by buttering 4 slices of French bread.
- Sprinkle generously with Parmesan cheese and with paprika.
- Broil for 5 minutes.
- Enjoy!