Instructions: Melt butter in double boiler until frothy. Saute onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. Puree in blender, andding lemon juice, salt and pepper. Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired.

Makes about 2 1/2 quarts.

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