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Spinach Soup With Croutons

2 c. canned chicken broth
1 c. sliced scallions including green part
1 potato (1/2 lb.) peeled, cut into 1/4" pieces
10 c. firmly packed spinach leaves, removed from stems (1 1/2 lb. with stems)
1/2 tsp. sugar
1/2 tsp. dried marjoram, crumbled
1/8 tsp. freshly grated nutmeg
1 tbsp. fresh lemon juice
1/2 c. heavy cream
Garlic croutons


In a large saucepan, combine stock, 2 cups water, scallions, potato and bring to a boil. Simmer 10 minutes until potato is tender. Stir in spinach, sugar, marjoram, nutmeg and lemon juice. Bring to a boil, simmer 1 minute until spinach wilts. Stir in cream. In a blender, puree mixture in batches, transferring it to another large saucepan. Heat over moderate heat until hot. Divide between heated bowls. Sprinkle with croutons. Serves 6.


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