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Thursday, March 24, 2016

Vata Soup with Spinach - One Serving Recipe

1 tbs butter
2/3 c chopped onion
1/2 tsp garlic puree
1 tsp flour
1/8 tsp salt
dash tarragon
dash lemon-pepper seasoning
pinch ghost pepper (optional)
pinch nutmeg
1 cup chicken broth or stock
4 ounces (about 1 cup) frozen spinach
6 tbs Greek-style plain yogurt

In a saucepan, melt the butter, then add the onions and cook over medium-high heat till softened.
Add flour and additional seasonings, and stir together. Let cook together for half a minute.
Add the spinach and chicken stock. Heat to boiling, then reduce heat and allow to simmer for five minutes.
Remove soup from heat and puree -- you can use either a hand blender, or transfer it to a food processor. Soup should be reduced to a textured mix lacking in any large chunks of vegetable.
Add the yogurt and puree to combine well.
If needed, reheat the soup before serving.

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