Spinach Potage with Dill And Lemon Zest

This creamy soup has a lovely texture and light green color-an elegant stater course or vegetarian main dish.

Ingredients:

• 1 medium Vidalia or Spanish onion, finely chopped
• 2 teaspoons canola oil
• 1 cup water
• 2 cans fat-free chicken broth
• 1/2 teaspoon finely grated lemon zest
• 3 medium russet potatoes, peeled and diced
• 8 ounces washed and ready to use fresh baby spinach
• 1 cup whole or 2% milk, or Silk soy milk
• 1 cup half-and-half, regular or fat-free as preferred
• 1 8 oz container reduced-fat sour cream
• Garnish:
• Finely chopped dill and/or finely grated lemon zest

Directions:

In a 3 quart saucepan combine onion and canola oil, and saute over medium heat for 5 minutes or until tender and translucent. Add water, chicken broth, lemon zest and potatoes. Cover and simmer 15 minutes or until potatoes are tender. Add spinach and cook 5 minutes. Cool mixture for 10 minutes then pour into a food processor and pulse until mixture is finely chopped. Add the milk, half and half, and sour cream. Process until smooth, transfer to a saucepan and heat gently over medium-low heat. Sprinkle each serving with chopped dill and finely grated lemon zest.

Number of Servings: 6

Notes from the Cook: Serve with a warm crusty loaf of country-style bread on a cold winter's night