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.