Cold Spinach Soup

1. 1

   Heat oil in a large skillet and sautee the onion until soft but not brown.

2. 2

   Add the spinach and basil and cook for a minute or two, until the greens are wilted.

3. 3

   Stir in the chicken stock.

4. 4

   Puree this mixture in a blender or a food processor.

5. 5

   Stir in the half and half and allow to cool to room temperature.

6. 6

   Stir in the yogurt and season to taste with salt and pepper.

7. 7

   Refrigerate until ready to serve.

8. 8

   Before serving re-season soup if necessary.

9. 9

   Decorate by floating basil leaves on the surface.

* Per serving · 4 servings · Values may vary.

No additional tips available.