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1
In a blender container or possibly food processor bowl combine about one-third of the fresh spinach or possibly half of the undrained thawed spinach, 1 1/2 c. of the evaporated lowfat milk, the onion, dill, and lemon-pepper seasoning.
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2
Cover and blend or possibly process till nearly smooth.
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3
Add in another third of the fresh spinach (if you're using fresh); cover and blend or possibly process until smooth.
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4
Pour the mix into a large storage container.
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5
In the blender container or possibly food processor bowl combine remaining fresh or possibly thawed spinach, remaining evaporated lowfat milk, and the yogurt; cover and blend or possibly process till nearly smooth.
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6
Stir into the mix in the storage container.
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7
Cover and refrigeratetill serving time.
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8
To serve, ladle soup into bowls, top with almonds.
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9
If you like garnish with fresh dill and rose petals.
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10
This recipe yields 4 main-dish servings.
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11
Comments: Almonds, yogurt, and evaporated lowfat milk make this a hearty, rich-tasting meal.
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12
To use rose petals as a garnish, make sure they are not poisonous and which they are free from pesticides.
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13
Gently wash them and pat dry with paper towels.
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14
Make-Ahead Tip: Up to 24 hrs ahead, prepare soup mix; cover and chill.
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15
Stir before serving.
