“A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.” - by Sean
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
- Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 120 cal
- 6%
- Fat
- 5.9 g
- 9%
- Carbs
- 12.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"Surprisingly delicious! I used olive oil instead of butter, and I didn't have any tarragon at home. I also reduced the amount of yogurt by a little bit, just to retain the spinach flavor. This recipe'..." See mores a keeper!"
Jen
"If you can get past the somewhat nasty appearance of this dark green soup, it actually tastes pretty good. I used fresh spinach rather than frozen, and I substituted sour cream and some leftover cott..." See moreage cheese for the yogurt. Topped it with a tablespoon of sour cream and some bacon bits. Not bad to go with a sandwich."
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