2    Spinach;bunches/chopped

      5 c  Chicken broth

      3 tb Rice

      1 tb Sugar

      1 tb Lemon juice

    1/2 ts Curry powder;or to taste

    1/2 c  Cream

      2 tb Butter

           Salt and pepper to taste
  VELOUTE D'EPINARDS AU CURRY In a soup pot, melt the butter and saute
  spinach until wilted. Add the chicken broth, rice, salt, pepper, and curry
  powder, and simmer 45 min- utes, uncouered. Pass the soup through a food
  mill and reheat. Add the cream and lemon juice. Do not allow the soup to
  boil after addinq the cream. To serve, you may sprinkle the soup with
  croutons, previously sauteed in butter