Zesty Spinach Soup

Ingredients

• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon lemon rind grated
• 0.5 cup cup heavy whipping cream sour divided reduced-fat
• 2 teaspoons olive oil 
• 1.5 cups onion chopped (1 small)
• 0.5 teaspoon salt 
• 2 cups vegetable broth organic
• 1 cup yukon gold potatoes diced ()

Equipment

• bowl
• sauce pan
• blender

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion; saut 3 minutes.
3. Add broth and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes or until potato is very tender, stirring occasionally.
4. Add spinach; cover and cook 2 minutes or until spinach wilts.
5. Place half of soup and 1/4 cup sour cream in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
8. Pour into a large bowl. Repeat procedure with remaining soup and 1/4 cup sour cream.
9. Pour soup evenly into 4 bowls. Top each with a dollop of additional sour cream, if desired, and 1/4 teaspoon lemon rind.