| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, finely |
|
|
Chopped |
| 1 1/2 |
tb |
Butter |
| 2 |
ts |
Flour |
| 1/3 |
ts |
Salt |
| 1/4 |
ts |
Tarragon |
|
|
Dash nutmeg |
|
|
Dash cayenne |
| 1 1/2 |
|
(10 oz ea) frozen chopped |
|
|
Spinach, thawed but NOT |
|
|
Drained |
| 2 |
c |
Chicken broth |
| 3/4 |
c |
Yogurt |
|
|
Half lemon slices for |
|
|
Garnish |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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