Chilled Spinach Yogurt Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1: Onion,
1: Potato,
1 tsp: Salt,
Black pepper,
1 1/2 cup: To 2 cups vegetable stock,
OR water,
10 ounce: Spinach,
2 cup: Low fat milk,
2: To 3 teaspoons fresh dill,
, chopped
OR 1 teaspoon dried dill,
Nutmeg,
Directions:
PREPARE VEGETABLES: Wash and stem the spinach. Peel and chop onion - 1 1/2
cups. Peel and chop potato. Chop dill, if it is fresh. Heat oil. Saute
the onions on low heat for about 10 minutes. Add potatoes, salt, dash of
pepper, and stock (or water). Bring to a boil, reduce heat, cover, and
simmer about 10 to 15 minutes, until potatoes are tender. Add the spinach.
When the spinach is wilted but still bright green (2 to 3 minutes), remove
the pan from the heat. Stir in the milk and dill. Blend in a food
processor or blender, in batches, until the mixture is very smooth. Whisk
in the yogurt. Chill about four hours. The soup will thicken as it chills.
If it is too thick, whisk in some milk, stock, or water. Taste and adjust
the seasoning, if necessary. Serve garnished with a grating of nutmeg.
Posted to MM-Recipes Digest by marlene on
Auguday,, st 20, 199
Source from luhu.jp
cups. Peel and chop potato. Chop dill, if it is fresh. Heat oil. Saute
the onions on low heat for about 10 minutes. Add potatoes, salt, dash of
pepper, and stock (or water). Bring to a boil, reduce heat, cover, and
simmer about 10 to 15 minutes, until potatoes are tender. Add the spinach.
When the spinach is wilted but still bright green (2 to 3 minutes), remove
the pan from the heat. Stir in the milk and dill. Blend in a food
processor or blender, in batches, until the mixture is very smooth. Whisk
in the yogurt. Chill about four hours. The soup will thicken as it chills.
If it is too thick, whisk in some milk, stock, or water. Taste and adjust
the seasoning, if necessary. Serve garnished with a grating of nutmeg.
Posted to MM-Recipes Digest by marlene
Auguday,, st 20, 199
Source from luhu.jp
Tags
Home cookin