Southern Cream Soup
|Frozen chopped turnip greens||10 Ounce, chopped (1 Package)|
|Lemon rind strips||3 (Thin)|
|Instant chicken broth||3 Teaspoon (3 Envelopes)|
|Boiling water||3 Cup (48 tbs)|
|Evaporated skim milk||1 1⁄8 Cup (18 tbs) (1 Tall Can)|
|White pepper||1⁄8 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs) (From An 8 Ounce Container)|
1. Combine turnip greens, bay leaf, lemon rind, instant chicken broth and boiling water in a large saucepan. Bring to boiling; lower heat; simmer 5 minutes. Cool a few minutes; remove bay leaf.
2. Pour into container of an electric, blender; cover; process at high speed until smooth; return to saucepan. Stir in evaporated skim milk; simmer over low heat until heated through; stir in salt, white pepper, nutmeg and yogurt.