Mom's Spinach Soup

Makes 4 first-course servings

2 10-ounce packages frozen chopped spinach
1 14.5-ounce can chicken or vegetable broth
1 16-ounce container sour cream (regular or light, not nonfat) or plain yogurt
Kosher salt and freshly ground black pepper, to taste
Tabasco (optional)
Croutons, mini crackers, or Parmesan crisps for garnish

Put the frozen spinach in a large saucepan and pour in the broth and bring to a boil over high heat. When the broth boils, turn the heat down slightly and continue boiling until the spinach is thawed completely. Turn off heat and set pan aside to cool a bit.

Next, ladle half of the spinach-broth mixture into a blender and add half of the sour cream. Blend until smooth, then pour into a clean saucepan. Repeat with the remaining spinach-broth mixture and sour cream. Season the soup with salt and pepper, to taste, and heat to desired temperature over low heat.

At this point, you can add some Tabasco to the pot, or you can put the Tabasco on the table and let your guests add a dash or two, depending on their tastes.

Serve hot in shallow soup bowls. Garnish with your favorite croutons or crackers.