Creamy Spinach Ginger Soup
Vibrant, healthy - and there's no cream in it!
2 pounds fresh spinach leaves, washed
6 cloves garlic, minced
2 tablespoons peeled and freshly grated gingerroot
2 cups vegetable stock
4 cups water
8 ounces plain whole milk yogurt
2 - 3 tablespoons dry cooking sherry
1 teaspoon salt
Sour cream for garnish
In a very large soup pot, saute spinach leaves in batches in a little olive oil over medium heat until pretty wilted. Add garlic and gingerroot, stirring until spinach is dark green and very limp. Transfer to food processor and puree. Return to pot.
Add stock and water, bring to a boil and simmer for ten minutes, uncovered. Stir in yogurt, sherry and salt. Heat through for just a minute. Top with a dollop of sour cream. Makes about 6 servings.