Creamy Spinach-Ginger Soup

Vibrant, healthy and very green.


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


In a very large soup pot, saute spinach leaves in a little olive oil over medium heat until starting to wilt.  Add garlic and gingerroot, stirring until spinach is dark green and very limp.  Puree in a food processor and return to pot.

Add stock and water, bring to a boil, turn heat down and simmer for ten minutes.  Stir in yogurt, sherry and salt.  Heat through just for a minute.  Top with a dollop of sour cream.  Makes about 6 servings.