Ingredients
2 tablespoons vegetable oil
1 each onions
1 each potatoes
1 teaspoon salt
1 x black pepper
2 cups vegetable stock
10 ounces spinach
2 cups yogurt, low-fat
2 teaspoons dill weed fresh, chopped
1 x nutmeg
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Controlled temperature for homemade yogurt fermentation
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Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Wash and stem the spinach. Peel and chop onion - 1? cups. Peel and chop potato. Chop dill, if it is fresh. Heat oil. Saute the onions on low heat for about 10 minutes. Add potatoes, salt, dash of pepper, and stock (or water). Bring to a boil, reduce heat, cover, and simmer about 10 to 15 minutes, until potatoes are tender. Add the spinach. When the spinach is wilted but still bright green (2 to 3 minutes), remove the pan from the heat. Stir in the milk and dill. Blend in a food processor or blender, in batches, until the mixture is very smooth. Whisk in the yogurt. Chill about four hours. The soup will thicken as it chills. If it is too thick, whisk in some milk, stock, or water. Taste and adjust the seasoning, if necessary. Serve garnished with a grating of nutmeg.