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Recipe by: junesse
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See below ingredients and instructions of the recipe
1 md Onion, finely
Chopped
1 1/2 tb Butter
2 ts Flour
1/3 ts Salt
1/4 ts Tarragon
Dash nutmeg
Dash cayenne
1 1/2 (10 oz ea) frozen chopped
Spinach, thawed but NOT
Drained
2 c Chicken broth
3/4 c Yogurt
Half lemon slices for
Garnish
In 3 quart saucepan, saute onion in butter until soft but not brown.
Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly.
Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer,
uncovered, 15 minutes.
Place in blender, about 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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