Name: Spinach and Yogurt Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 1.5 tablespoons butter or margarine; 1 medium onion, finely chopped; 2 teaspoons all-purpose flour; 0.33333334326744 teaspoon salt; 0.25 teaspoon dried tarragon; 1 pinch ground nutmeg; 1 pinch cayenne pepper; 1 (16 ounce) package frozen chopped spinach, thawed; 2 cups chicken broth; 0.75 cup plain yogurt; 2 slices lemon, cut in half for garnish

Spinach and Yogurt Soup

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Weekend lunch idea: Creamy soup with tangy yogurt, served with tuna sandwiches and refreshing radishes.

Ingredients:

1.5 tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
0.33333334326744 teaspoon salt
0.25 teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
0.75 cup plain yogurt
2 slices lemon, cut in half for garnish

Instructions:

In a large saucepan over medium heat, melt butter until sizzling. Add onion and cook until soft, stirring occasionally. Add flour, salt, tarragon, nutmeg, and cayenne; cook until aromatic. Mix in the spinach with its juices and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Take the soup off the heat and blend in a food processor or blender in batches. Put it back in the saucepan, stir in yogurt, and heat without boiling. Adjust seasonings to taste, then serve in bowls with a lemon slice on top of each.

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