Spinach Soup with Yogurt Recipe
Ingredients
| Spinach | 1 pound | |
| 2 medium-size yellow onions | ||
| Unsalted butter | 4 Tablespoon | |
| Small bunch dill | ||
| Chicken stock | 3 Cup (16 tbs) | |
| Plain yogurt | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
GETTING READY
1) Wash spinach in a large bowl. Change the water a couple of times.
2) Discard the tough stems and bruised leaves. Pat dry spinach with paper towels and set aside.
3) Skin off onions and cut slices about 1/4 inch thick. Also, rinse dill and pat dry with paper towels There should be enough dill to measure about 1 teaspoon.
MAKING
4) Place a saucepan over medium heat and melt butter in it. Stir in onions and saute for about 2 minutes, until they begin to color.
5) Raise the saucepan heat to medium-high and pour chicken stock in it and boil. Now, add spinach, and stir well, while pushing the leaves down into the stock.
6) Cook spinach for about a minute and then take the pan off the heat and allow the mixture to cool.
7) Add stock, onions, spinach and 1 cup yogurt to a blender and process to make a puree. Turn out the puree soup into the saucepan and heat briefly, and adjust seasonings as required.
SERVING
8) Transfer the soup to 4 bowls and top up each serving generously with yogurt and garnish with dill.
1) Wash spinach in a large bowl. Change the water a couple of times.
2) Discard the tough stems and bruised leaves. Pat dry spinach with paper towels and set aside.
3) Skin off onions and cut slices about 1/4 inch thick. Also, rinse dill and pat dry with paper towels There should be enough dill to measure about 1 teaspoon.
MAKING
4) Place a saucepan over medium heat and melt butter in it. Stir in onions and saute for about 2 minutes, until they begin to color.
5) Raise the saucepan heat to medium-high and pour chicken stock in it and boil. Now, add spinach, and stir well, while pushing the leaves down into the stock.
6) Cook spinach for about a minute and then take the pan off the heat and allow the mixture to cool.
7) Add stock, onions, spinach and 1 cup yogurt to a blender and process to make a puree. Turn out the puree soup into the saucepan and heat briefly, and adjust seasonings as required.
SERVING
8) Transfer the soup to 4 bowls and top up each serving generously with yogurt and garnish with dill.
Chef
