2 c. chopped celery
1 c. chopped onion
1 (10 oz.) pkg. frozen spinach
1 (10 1/2 oz.) can chicken broth
1 c. cream style cottage cheese
2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. dairy sour cream

In 3 quart saucepan combine celery, onion, frozen spinach, and chicken broth. Bring to a boil. Cover and simmer 10 minutes or until vegetables are tender. Place soup mixture and sour cream in blender and mix until smooth.

Return mixture to saucepan; stir in milk, salt, and pepper. Heat through. Top each serving with a dollop of sour cream. Makes 6 servings.