In a soup pot, melt the butter and sauté spinach until wilted. Add the chicken broth, rice, salt, pepper and curry powder and simmer 45 minutes uncovered.
Pass the soup through a food mill and reheat. Add the cream and lemon juice. Do not allow the soup to boil after adding the cream.
To serve, you may sprinkle the soup with crotons, previously sautéed in butter.
