Yogurt and Spinach Soup
This is a delicious recipe I found in a cookbook my grandmother gave me this Christmas. Low fat, low calorie, but high in flavour.
2 1/2 cups chicken stock
4 tbsp water
1 tbsp cornstarch
2 1/2 cups low fat plain yogurt
3 egg yolks, beaten
juice of 1 lemon
1 cup spinach (I use spinach that's pre-cooked and frozen so all I have to do is thaw; if you use fresh spinach, you'll have to cook it until soft)
salt and pepper to taste
1. Boil chicken stock and remove from heat.
2. Mix water with cornstarch to make a paste
3. Add water and cornstarch mix, egg yolks, and lemon juice to yogurt and bring slowly to a boil, stirring only clockwise (this supposedly has something to do with preventing curdling)
5. Add yogurt to chicken stock. Place it on low heat. Keep it warm but don't let it boil. Add spinach and stir for 3-5 minutes. Add salt and pepper to taste.