1 (10 3/4 ounce) can water (use chicken broth can)
3 tablespoons lemon juice
6 -8 spinach leaves, stemmed and coarsely chopped
slivers fresh lemon rind
black pepper
salt
4 slices French bread
butter
grated parmesan cheese
paprika
Steps:
Peel and thinly slice potatoes.
Combine with celery and onions.
In saucepan, heat butter.
Add veggies and saute, stirring for 2 to 3 minutes.
Pour in the broth, water and lemon juice.
Bring to boiling.
Cover and simmer for 15 to 20 minutes or till tender.
Puree using blender.
Return to pan.
Stir in seasonings to taste.
Add spinach, and heat till spinach is limp.
Garnish with slivers of lemon rind.
For 8 servings- double ingredients but use only 3 1/2 cans of broth.
Increase cooking time to about 25 minutes.
Serve with cheese toast made by buttering 4 slices of French bread.
Sprinkle generously with Parmesan cheese and with paprika.
Broil for 5 minutes.
Enjoy!
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