Spinach Yogurt Soup

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.