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Spinach Yogurt Soup
1 mdm 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 pkgs (10 oz ea) frozen chopped spinach, thawed but not drained
2 c chicken broth
3/4 c yogurt
Half lemon slices for garnish
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.
Serves 4.
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Spinach Yogurt