Spinach And Yogurt Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spinach And Yogurt Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spinach And Yogurt Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 tablespoons butter or
• margarine
• 1 medium onion, finely chopped
• 2 teaspoons all-purpose flour
• 1/3 teaspoon salt
• 1/4 teaspoon dried tarragon
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1 (16 ounce) package frozen
• chopped spinach, thawed
• 2 cups chicken broth
• 3/4 cup plain yogurt
• 2 slices lemon, cut in half for
• garnish

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter in a large saucepan over medium heat

Step 2: Technique & Execution

Add the onion, and cook until tender, stirring occasionally

Step 3: Technique & Execution

Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant

Step 4: Technique & Execution

Stir in spinach (undrained) and chicken broth

Step 5: Technique & Execution

Bring to a boil, then reduce heat to low, and simmer for about 15 minutes

Step 6: Technique & Execution

Remove the soup from the heat, and puree in a food processor or blender in batches