SPINACH & YOGURT SOUP w/WALNUTS

By BobD

Ingredients

• This refreshing and nourishing summer soup is a variation of the Balkan yogurt and cucumber soup.
• 12 ounces baby spinach, or 2 bunches spinach, stemmed and washed
• 2 to 4 garlic cloves (to taste)
• 1 tablespoons chopped fresh mint (optional)
• Salt to taste
• 4 cups thickened low-fat yogurt
• 1/2 to 1 cup ice water, to taste
• Freshly ground pepper
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1/4 teaspoon Aleppo pepper (optional)
• 1/2 cup chopped walnuts

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Wash the spinach and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water, then squeeze dry. Chop fine.

2. Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste.

3. Whisk together the yogurt, garlic, mint and salt and pepper to taste. Stir in the spinach, lemon juice, Aleppo pepper and walnuts. Thin out as desired with ice water. Chill for at least an hour.

Advance preparation: Wilted spinach will keep in a covered bowl in the refrigerator for about four days. You can make this several hours before serving. Add the lemon juice shortly before serving, and adjust seasonings.