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