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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I cut this off a package of something many years ago. When making it recently for a potluck contribution to lunch meeting, I reduced the fat considerably. Here's the lighter version. Ingredients:
2 tablespoons olive oil or 2 tablespoons canola oil |
1/2 cup onion, chopped |
1 1/2 teaspoons dry mustard |
3/4 teaspoon nutmeg |
2 cups chicken stock |
1 (16 ounce) package frozen chopped spinach |
1 cup carrot, grated |
2 cups milk |
2 cups nonfat plain yogurt |
salt & pepper |
1 lemon, sliced thinly for garnish (optional) |
Directions:
1. Saute onion in oil until tender; stir in mustard and nutmeg. Add chicken stock and bring to a boil; add carrots and cook over medium heat until tender. Spinach goes in last - cook only till it's well thawed.
2. Allow mixture to cool to lukewarm, then puree in blender or food processor. Add milk, cover, and refrigerate until well chilled (up to overnight). Add salt & freshly ground pepper to taste.
3. Serve (preferably in chilled bowls) with a large dollop of yogurt and a sprinkling of freshly grated nutmeg. Garnish each serving with a thin slice of lemon if desired.
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