Yields Makes 9 cups; 4 to 5 servings

How to Make It

1

To about 2 cups of the chicken broth add frozen spinach and bring to a boil over high heat, breaking spinach apart as it thaws. Whirl mixture in a blender until smooth, a portion at a time, then return to pan and add remaining broth. Season soup to taste with curry powder (start with 1 teaspooon) and bring to simmering on high heat, stirring occasionally. Add shelled cooked tiny shrimp. Serve soup in bowls and add sour cream to taste.

Ingredients

 1 can (49 oz.) low-sodium chicken broth
 2 packages (10 oz. each) frozen spinach
  curry powder
 2 cups shelled cooked tiny shrimp
  sour cream
Curried Spinach Soup

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