Recipe ingredients
- 8 cups loosely packed torn spring greens (spinach, watercress, etc.)
- 1 large baking potato, pared and sliced
- 1 small onion, sliced
- 3 cups chicken broth
- 1 1/2 cups plain yogurt
- Chopped toasted pine nuts, optional
Recipe method
- Wash and chop greens. Put into a large soup kettle with potato, onion and broth.
- Bring to a boil and simmer 20 minutes. Cool slightly.
- Puree in a food processor or blender in small batches.
- Add yogurt to the last batch before blending.
- When finished, mix it all together.
- Serve hot or cold topped with pine nuts.
- Swirl more yogurt through the soup before serving, if desired.
Other soup recipes:
Green soup recipe
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