Spinach Cider Soup
|Meat stock||4 Cup (64 tbs)|
|Spinach||1⁄2 Pound, chopped|
|Carrots||4 , diced|
|Minced parsley||1 Tablespoon|
|Dill weed||1 Teaspoon|
|Apple cider||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Plain yogurt||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
Bring stock to boil in large saucepan.
It can be made from bouillon cubes and water.
Add carrots and celery; cook until tender.
Remove from heat.
In a small skillet, melt margarine and saute onion until transparent.
Add garlic and flour; stir and cook for 2 minutes.
Combine 1/2 cup soup stock with onion mixture, stirring constantly; add mixture to cooked vegetables.
Add spinach, parsley, dill and cider.
Season and bring to a boil.
Beat yogurt and egg yolks together; pour into soup.
Reheat, but do not allow to boil.