Spinach Lemon Balm Soup

• 1 qt fingerling potatoes, cubed
• 4 c vegetable broth
• 1 T olive oil
• 1/2 c frozen onion (or 1 small)
• 2-3 c fresh spinach, chopped
• 2-3 T fresh lemon balm
• zest of one lemon
• 1 t salt
• 1/4 t black pepper
• 1 c low-fat sour cream

1. 1. Heat oil in 2 qt. sauce pan. Add onion and cook until golden over medium heat, stirring as necessary to prevent burning. (about 12 min).
2. 2. Meanwhile, put potatoes and vegetable broth into second 2 qt sauce pan and bring to boil. These will cook for about 15 min total.
3. 3. After 12 min add spinach and lemon balm to saute pan; stir and cover. Cook for 3 min.
4. 4. Use submersible blender to slightly puree potatoes in broth then add the now thickened broth to the spinach pan.
5. 5. Turn heat down to low (or off if you are serving immediately). And add sour cream, zest, salt, and pepper. Stir to combine and serve.
6. * Do not boil or else your sour cream will curdle.
7. Can be garnished with a slice of lemon

potatoes, vegetable broth, olive oil, frozen onion, fresh spinach, t, zest of one lemon, salt, black pepper, lowfat sour cream

Taken from www.epicurious.com/recipes/member/views/spinach-lemon-balm-soup-50035345 (may not work)