Cold Spinach Soup
|Frozen chopped spinach||2 , Defrosted (2 Package)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Chicken broth||3 Cup (48 tbs)|
|Basil||1 Tablespoon, lightly packed|
|Light cream||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Drain the spinach in a large sieve, pressing with the back of a wooden spoon to eliminate as much water as possible.
Heat the oil in a large skillet, add onion and saute until soft and translucent.
Stir in spinach and cook for 2-3 minutes, stirring constantly.
In a large saucepan, bring chicken broth to a boil. Add the spinach mixture and basil.
Puree the soup in 2-3 batches in a blender. Pour the soup into a serving bowl and stir in the cream. Cover loosely and let cool.
When soup reaches room temperature, stir in the yogurt. Add salt and pepper to taste. Cover and chill.
At serving time, garnish.