Spinach and Yogurt Soup



  • 1 pound / 500gr fresh spinach leaves, trimmed
  • 5 cups chicken stock or water
  • 2 tablespoons unsalted clarified butter (page 7)
  • 1 small Spanish onion, grated (1/2 cup)
  • Salt and freshly ground black pepper
  • 2 cups plain yogurt
  • 2 tablespoons all-purpose flour
  • 3 egg yolks
  • 1 1/2 tablespoons lemon juice
For the Topping
  • 2 tablespoons unsalted butter
  • 1 tablespoon paprika

How to make Spinach and Yogurt Soup

  1. Place the spinach and stock in a large saucepan.
  2. Bring the liquid to a boil, then turn off the heat.
  3. Using a slotted spoon or skim-mer, lift out the spinach leaves.
  4. Finely chop the spinach and set it aside.
  5. Reserve the stock.
  6. In a heavy medium-size saucepan, heat the butter over medium heat, add the onion, and cook gently for about 2 minutes, until it’s softened but not brown.
  7. Stir in the chopped spinach.
  8. Add the reserved stock and season with salt and pepper.
  9. Cover the saucepan and cook for about 15 minutes.
  10. Meanwhile, mix the yogurt, flour, egg yolks, and lemon juice.
  11. Hold a sieve over the soup and pour the yogurt mixture into it.
  12. Using a wooden spoon or ladle, push the mixture through the sieve, into the soup.
  13. Stir the soup, lower the heat, and cook very gently without boiling for another 10 minutes.
  14. To make the topping, melt the butter in a small saucepan over low heat and stir in the paprika.
  15. Heat the mixture until it sizzles.
  16. Ladle the soup into individual bowls and drizzle the butter mixture over each serving.
  17. Serve at once.
  18. ENJOY!

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