Spinach Yogurt Soup

Serves:

Ingredients:

1 md Onion, finely
Half lemon slices for
3/4 c Yogurt
2 c Chicken broth
Drained
Spinach, thawed but NOT
1 1/2 (10 oz ea) frozen chopped
Dash cayenne
Dash nutmeg
1/4 ts Tarragon
1/3 ts Salt
2 ts Flour
1 1/2 tb Butter
Chopped
Garnish

Method:

In 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 broth.
Bring to a boil.
Reduce heat and simmer, uncovered, 15 minutes.
Place in blender, about 1/3 at a time (I used a hand blender right in the pot) and puree.
Return to saucepan.
Add yogurt, whisking until smooth and blended.
Heat just until steaming.
(Do not boil.
) Add salt, if needed.
Serve with a lemon slice on top of each serving.