BASIL-SPINACH SOUP WITH LEMON CHICKEN

2 bunches fresh spinach (about 1 1/2 lbs)
3 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced or pressed
1 cup lightly packed fresh green basil leaves
3 1/2 cups chicken broth or 2 cans (14 1/2 oz each) chicken broth
1/2 cup grated Parmesan cheese
2/3 cup milk or cream Salt (optional)
1/3 cup whipping cream
2 teaspoons lemon juice
1/4 teaspoon grated lemon zest

Wash and drain spinach well; remove and discard stems.

In a 4-quart pot, heat oil over medium heat. Add onion and cook until soft but not browned. Add garlic, spinach and basil leaves, stirring often until leaves wilt.

Add broth. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.

With a slotted spoon, remove spinach and basil; transfer to blender or food processor. Add a little of the broth; process until smooth. Return puree to pan.

Mix in cheese and milk. Reheat to serving temperature, stirring until smooth. Taste; add salt if needed.

In small chilled mixing bowl, combine 1/3 cup whipping cream with lemon juice and zest. Beat with electric mixer until stiff. Spoon a little of the lemon cream over each serving of hot soup.

Servings: 4
Source: Detroit News, November 11, 2001