Instant Spinach Soup With Yogurt

• 1 (10-ounce) box frozen leaf spinach
• 1 cup low-sodium chicken broth
• 2 teaspoons chopped chives or scallions
• 1/2 cup plain low-fat yogurt
• Salt and freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• Garnishes:
• Plain non-fat yogurt
• Chopped chives or scallions, optional

1. Remove the spinach from the box and let it defrost in the container of a food processor or a blender for about 20 minutes. (The spinach needn't be totally defrosted, but if you cut the block into 4 pieces, it'll be easier to puree.)
2. Add chicken broth, chives, yogurt, salt and pepper, and nutmeg; puree until smooth and ice chunks from the spinach have been broken up. Pour into a serving bowl, and add salt, pepper, and nutmeg to taste.
3. Serve the soup ice-cold in individual bowls, topped with a dollop of yogurt and a sprinkling of chives if you like.
4. How kids can help: Add yogurt and chives to each soup bowl.

frozen leaf spinach, chicken broth, chives, yogurt, salt, ground nutmeg, nonfat yogurt, chives

Taken from www.myrecipes.com/recipe/instant-spinach-soup-with-yogurt (may not work)