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Featured In-Season Recipe
Spinach Soup
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1 large bunch Jersey Fresh spinach
1 cup chicken broth
1 tsp lemon juice
1 TBS heavy cream
½ cup water
2 TBS butter
½ tsp salt


Wash well one large bunch of Jersey Fresh spinach. Remove stems and cook leaves in about ½ cup water until spinach wilts and is soft. Puree spinach in batches in blender. Add 1 cup chicken broth, 2 TBS of butter, 1 tsp lemon juice and ½ tsp salt to pureed spinach. Re-warm soup and serve in small bowls. Lightly stir the top of the soup with 1 TBS of cream to make a swirl pattern. Serves 4. Contributed by: Dorothy Green, Pittstown, NJ

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