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1 medium onion, finely chopped
1-1/2 tablespoons butter or margarine
2 teaspoons all-purpose flour
1/3 teaspoon salt
1/4 teaspoon dried tarragon leaves
Dash ground nutmeg
Dash cayenne pepper
1-1/2 pkgs. (10 oz. each) frozen chopped spinach, thawed, but not drained
2 cups chicken broth
3/4 cup plain yogurt
Half lemon slices, for garnish
In a 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 chicken broth.
Bring to boiling. Reduce heat and simmer, uncovered, 15 minutes. Place mixture, about a third at a time, in blender container and whirl until smoothly pureed. Return all to cooking pan.
Add yogurt, whisking until smooth. Heat just until steaming (do not boil). Taste and add salt, if needed. Float a lemon slice atop each serving.
Makes 4 servings. |
