Spinach and Buttermilk Soup

1 pk Frozen chopped spinach

4 c Chicken broth,reg. strength

2 tb Grated lemon peel

2 tb Cornstarch

2 c Buttermilk

Salt Pepper 1. 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. 2. 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.