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2 tbsp (30 ml) butter

1 onion, finely chopped

1 / 2 tsp (2 mL) curry

2 potatoes, finely chopped 1 bag

(300 g) fresh spinach, chopped

4 cups (1 L) chicken broth

2 / 3 cup (170 ml) cream 35%

1 tbsp (15 ml) lemon juice

1 / 4 cup (65 ml) Parmesan cheese, grated

In a saucepan, melt the butter, onion and curry powder. Add apples potatoes and spinach. Stir over medium heat for 2 minutes. Add the chicken broth. Bring to a boil. Reduce heat. Cover and simmer 30 minutes. Puree in food processor. Return to pot. Add cream and lemon juice. Add salt and pepper. Reheat without boiling. Sprinkle each bowl with freshly grated Parmesan.