Spinach Yogurt Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 1 ½ | tablespoons |
butter
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| ⅓ | teaspoon |
salt
|
|
| ¼ | teaspoon |
tarragon leaves
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 10 | ounces |
spinach, frozen
chopped, thawed but not drained |
|
| 2 | cups |
chicken broth
|
|
| ¾ | cup |
yogurt
|
|
| 1 | each |
lemon
sliced, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 23 | ml |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1.7 | ml |
salt
|
|
| 1.3 | ml |
tarragon leaves
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 289 | ml/g |
spinach, frozen
chopped, thawed but not drained |
|
| 473 | ml |
chicken broth
|
|
| 177 | ml |
yogurt
|
|
| 1 | each |
lemon
sliced, for garnish |
|
Directions
In 3 quart saucepan, sauté onion in butter until soft but not brown.
Mix in flour, salt, tarragon, nutmeg and cayenne.
Cook until bubbly.
Mix in spinach, then broth.
Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
Place in blender, about ⅓ at a time and puree.
Return to saucepan. Add yogurt, whisking until smooth and blended.
Heat just until steaming.
Add salt, if needed.
Serve with a lemon slice on top of each serving.
