Spinach Yogurt Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, finely
Chopped,
1 1/2 tbsp: Butter,
2 tsp: Flour,
1/3 tsp: Salt,
1/4 tsp: Tarragon,
Dash nutmeg,
Dash cayenne,
1 1/2: , (10 oz ea) frozen chopped
Spinach, thawed but NOT
Drained,
2 cup: Chicken broth,
3/4 cup: Yogurt,
Half lemon slices for,
Garnish,
Directions:
In 3 quart saucepan, saute 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 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary
Source from luhu.jp
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 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary
Source from luhu.jp
Tags
Soups