Spinach and Yogurt Soup

A acceptable soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a acid accent.

The ingredient of Spinach and Yogurt Soup

1. 1u2009u00bd tablespoons butter or margarine
2. 1 medium onion, finely chopped
3. 2 teaspoons all-purpose flour
4. u2153 teaspoon salt
5. u00bc teaspoon dried tarragon
6. 1 pinch ring nutmeg
7. 1 pinch cayenne pepper
8. 1 (16 ounce) package frozen chopped spinach, thawed
9. 2 cups chicken broth
10. u00be cup plain yogurt
11. 2 slices lemon, cut in half for garnish

The instruction how to make Spinach and Yogurt Soup

1. Melt butter in a large saucepan exceeding medium heat. increase be credited with the onion, and cook until tender, stirring occasionally. disquiet in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. raise a fuss in spinach (undrained) and chicken broth. Bring to a boil, then edit heat to low, and simmer for just about 15 minutes.
2. Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and disturb in yogurt. Heat through, but get not boil. Taste and get used to seasonings if necessary. Ladle into bowls, and float a lemon slice as regards height of each serving.

Nutritions of Spinach and Yogurt Soup

calories: 119.6 calories
carbohydrateContent: 12.7 g
cholesterolContent: 14.2 mg
fatContent: 5.9 g
fiberContent: 4.1 g
proteinContent: 7.2 g
saturatedFatContent: 3.3 g
servingSize:
sodiumContent: 340.7 mg
sugarContent: 5.3 g
transFatContent:
unsaturatedFatContent: