Spinach and Buttermilk Soup

Yields:	4 servings
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Combine spinach and 2 cups broth in a 3- to 4-quart pan.

Bring to boil on high heat; use a spoon to break spinach apart.

As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth.

In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture.

Stir often on high heat until boiling.

Mix in buttermilk and pour into bowls or mugs.

Sprinkle with remaining peel and add salt and pepper to taste.

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What a fabulous dish! One of my all-time favorites. A hit for company.

Reviewed by tjhutchings