Iced Spinach Soup

Name: Iced Spinach Soup
Ingredients: 2 tablespoons olive oil or 2 tablespoons canola oil; 12 cup onion, chopped; 1 12 teaspoons dry mustard; 34 teaspoon nutmeg; 2 cups chicken stock; 1 (16 ounce) package frozen chopped spinach; 1 cup carrot, grated; 2 cups milk; 2 cups nonfat plain yogurt; salt & pepper; 1 lemon, sliced thinly for garnish (optional)

11 ingredients

8 steps

Ingredients

2 tablespoons olive oil or 2 tablespoons canola oil
12 cup onion, chopped
1 12 teaspoons dry mustard
34 teaspoon nutmeg
2 cups chicken stock
1 (16 ounce) package frozen chopped spinach
1 cup carrot, grated
2 cups milk
2 cups nonfat plain yogurt
salt & pepper
1 lemon, sliced thinly for garnish (optional)

Directions

1

Saute onion in oil until tender; stir in mustard and nutmeg.
2

Add chicken stock and bring to a boil; add carrots and cook over medium heat until tender.
3

Spinach goes in last -- cook only till it's well thawed.
4

Allow mixture to cool to lukewarm, then puree in blender or food processor.
5

Add milk, cover, and refrigerate until well chilled (up to overnight).
6

Add salt & freshly ground pepper to taste.
7

Serve (preferably in chilled bowls) with a large dollop of yogurt and a sprinkling of freshly grated nutmeg.
8

Garnish each serving with a thin slice of lemon if desired.