Cold Spinach Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Green onion | 1 Cup (16 tbs), chopped | |
| All-purpose flour - 2 tablespoons | ||
| Low-fat milk - 2 cups | ||
| Spinach package | 1 | |
| Dill | 1/4 Cup (16 tbs), snipped | |
| Dairy sour cream or plain low-fat yogurt for serving | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Take a medium saucepan and melt butter or margarine in it. Add green onions and sauté until tender.
2) Add flour and cook for 1 minute, stirring constantly. Gently stir in milk. Reduce heat and cook until mixture becomes thick, stirring constantly.
3) Add spinach and cover saucepan. Cook for about 10 minutes or until spinach is cooked, constantly stirring the mixture with a fork to break spinach.
4) Season with pepper and salt. Add dill and cover the soup. Refrigerate for 2 hours or until cold enough.
SERVING
5) Garnish with dill sprigs and place dollops of plain yogurt or sour cream, if desired.
1) Take a medium saucepan and melt butter or margarine in it. Add green onions and sauté until tender.
2) Add flour and cook for 1 minute, stirring constantly. Gently stir in milk. Reduce heat and cook until mixture becomes thick, stirring constantly.
3) Add spinach and cover saucepan. Cook for about 10 minutes or until spinach is cooked, constantly stirring the mixture with a fork to break spinach.
4) Season with pepper and salt. Add dill and cover the soup. Refrigerate for 2 hours or until cold enough.
SERVING
5) Garnish with dill sprigs and place dollops of plain yogurt or sour cream, if desired.
Chef
