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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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