Spinach and Yogurt Soup

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

Step: 1

Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.

Step: 2

Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Per Serving: 120 calories; protein 7.2g; carbohydrates 12.7g; fat 5.9g; cholesterol 14.2mg; sodium 340.7mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.