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Categories:Viewed: 11 - Published at: 3 years ago
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
Method
- 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.