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.