This post is far overdue: we harvested the first delicious greens from the backyard garden months ago. In fact, the lettuce and arrugula we planted after clear-cutting the spinach is now ready to eat! Summer has a way of running away with my time and (happily) diminishes time near a computer.
I think in this case, pictures speak better than words. An amazing spinach yogurt soup recipe can be found after the photos. The unique blend of spices and herbs makes it uniquely delicious. In mid and late summer, try substituting any cookable leafy green (like chard or kale) for spinach.
Spinach Yogurt Soup:
- 1 Onion
- 2 Tablespoons Flour
- 2 Cups Vegetable Broth
- 3 Tablespoons Butter
- 1 Teaspoon Salt
- 3/4 Pound Spinach
- 3/4 Cup Yogurt
- Sautee onion + butter until soft but not brown.
- Mix in flour, salt, terragon, nutmeg, cayenne.
- Shortly after, mix in broth and cook until bubbly.
- Add spinach, bring to a boil and then reduce heat + simmer for 10 minutes uncovered.
- Turn off the heat to allow it to cool for a few minutes before putting it in the blender and pureeing.
- Return to pot, mix in yogurt and heat until steaming – not boiling.