Almond Dill Spinach Soup Recipe

• 10 ounce fresh spinach leaves - (abt 7 c.) (or possibly 10 ounce frzn minced spinach, thawed)
• 2 1/4 c. evaporated skim lowfat milk chilled
• 1 sm onion cut up
• 2 tsp snipped fresh dill (or possibly 1/2 tspn dry dillweed)
• 1 tsp lemon-pepper seasoning
• 8 ounce plain fat-free yogurt
• 1/4 c. slivered almonds toasted Fresh dill (optional) Rose petals (optional)

1. In a blender container or possibly food processor bowl combine about one-third of the fresh spinach or possibly half of the undrained thawed spinach, 1 1/2 c. of the evaporated lowfat milk, the onion, dill, and lemon-pepper seasoning.
2. Cover and blend or possibly process till nearly smooth.
3. Add in another third of the fresh spinach (if you're using fresh); cover and blend or possibly process until smooth.
4. Pour the mix into a large storage container.
5. In the blender container or possibly food processor bowl combine remaining fresh or possibly thawed spinach, remaining evaporated lowfat milk, and the yogurt; cover and blend or possibly process till nearly smooth.
6. Stir into the mix in the storage container.
7. Cover and refrigeratetill serving time.
8. To serve, ladle soup into bowls, top with almonds.
9. If you like garnish with fresh dill and rose petals.
10. This recipe yields 4 main-dish servings.
11. Comments: Almonds, yogurt, and evaporated lowfat milk make this a hearty, rich-tasting meal.
12. To use rose petals as a garnish, make sure they are not poisonous and which they are free from pesticides.
13. Gently wash them and pat dry with paper towels.
14. Make-Ahead Tip: Up to 24 hrs ahead, prepare soup mix; cover and chill.
15. Stir before serving.

fresh spinach leaves, milk, onion, dill, lemonpepper seasoning, yogurt, dill

Taken from cookeatshare.com/recipes/almond-dill-spinach-soup-63715 (may not work)