Almond-Dill Spinach Soup

Recipe Ingredients

10 oz	284g	Fresh spinach leaves - (abt 7 cups) (or 10 oz frozen chopped spinach, thawed)
2 1/4 cups	533ml	Evaporated skim milk - chilled
1 cup	62g / 2.2oz	Onion - cut up (small)
2 teaspoons	10ml	Snipped fresh dill (or 1/2 tspn dried dillweed)
1 teaspoon	5ml	Lemon-pepper seasoning
8 oz	227g	Plain fat-free yogurt
1/4 cup	23g / 0.8oz	Slivered almonds - toasted
		Fresh dill - (optional)
		Rose petals - (optional)

Recipe Instructions

In a blender container or food processor bowl combine about one-third of the fresh spinach or half of the undrained thawed spinach, 1 1/2 cups of the evaporated milk, the onion, dill, and lemon-pepper seasoning. Cover and blend or process until nearly smooth. Add another third of the fresh spinach (if you're using fresh); cover and blend or process till smooth. Pour the mixture into a large storage container.

In the blender container or food processor bowl combine remaining fresh or thawed spinach, remaining evaporated milk, and the yogurt; cover and blend or process until nearly smooth. Stir into the mixture in the storage container. Cover and chill until serving time.

To serve, ladle soup into bowls, top with almonds. If desired garnish with fresh dill and rose petals.

Source:
"Jo Merrill/Dakotah on the http://www.eclix.net Food BB"

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