PREPARE VEGETABLES: Wash and stem the spinach. Peel and chop onion - 1 1/2 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. Posted to MM-Recipes Digest by marlene
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (34%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 118.2mg||4 %|
|Potassium 1116mg||29 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 14.9g|
|Protein 5.9g||8 %|
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Calories per serving: 140
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