Cold Spinach Soup

• 2 tablespoons cooking oil
• 1/2 cup chopped onion
• 1 1/2 pounds fresh spinach, rinsed well and finely chopped
• 1/2 cup chopped fresh basil
• 3 cups chicken stock, thoroughly degreased 1 cup half and half
• 1/2 cup plain yogurt, well stirred
• Salt and freshly ground white pepper
• Some basil leaves for decoration

1. Heat oil in a large skillet and sautee the onion until soft but not brown.
2. Add the spinach and basil and cook for a minute or two, until the greens are wilted.
3. Stir in the chicken stock.
4. Puree this mixture in a blender or a food processor.
5. Stir in the half and half and allow to cool to room temperature.
6. Stir in the yogurt and season to taste with salt and pepper.
7. Refrigerate until ready to serve.
8. Before serving re-season soup if necessary.
9. Decorate by floating basil leaves on the surface.

cooking oil, onion, fresh spinach, fresh basil, chicken stock, plain yogurt, salt, basil

Taken from cooking.nytimes.com/recipes/5822 (may not work)