Anna Biebl from Belcamp was looking for a recipe for spinach soup. She said the Double T Diners serves one that she is particularly fond of and she wanted to be able to make it — or something similar — at home. Elaine Martin of Short Hills, N.J., sent in a recipe for fresh spinach soup that she found on the web from Earthbound Farm Organic products (www.ebfarm.com). While this may be different than what is served at the diner, it is nonetheless quite delicious and healthy to boot.

The recipe is straightforward and easy to prepare, and if you are concerned about calories, the soup can be made without the cream. When I tested the recipe I used a good quality store-bought low sodium chicken stock and about 1/3 of a cup of heavy cream. After tasting, I bumped up the curry powder for a little extra heat. Thanks to the ready availability of bagged baby spinach, this soup can be made anytime of year and would make an elegant first course or a satisfying and healthy lunch with the addition of a hearty loaf of bread.

Requests

Judith Fieldhouse of Hampstead is looking for a recipe for cinnamon rice. It was served as an accompaniment to duck that she had at the Bluestone Grill in Cockeysville, and she has never been able to figure out how to make it.

If you are looking for a recipe or can answer can answer a request, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email recipefinder@baltsun.com. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes in order for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Letter may be edited for clarity.

Fresh Spinach Soup

Makes: 4 servings

2 tablespoons butter or olive oil

2 tablespoons minced shallot

1 small leek, thinly sliced

1 pound baby spinach, washed

4 cups vegetable or chicken stock

1/2 cup heavy cream

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and freshly ground pepper to taste

Heat the butter or oil in a large pan over medium heat. Add the shallots and leeks, and cook until soft, stirring frequently, 5 to 10 minutes.

Turn heat to high. Add the spinach and the stock to the pan. Cook until the spinach completely wilts and is tender, about 5 minutes.

Puree the soup in batches in a blender or food processor. Return the puree to the pan and stir in the cream and the curry powder. Gently reheat the soup, but don't allow it to boil. Stir in the lemon juice and season to taste with salt and pepper. Serve hot.