MMMMM----- Meal-Master Recipe via Home Cookin 2.8
       Title: Chilled Spinach Yogurt Soup
  Categories: Home Cookin,
       Yield: 4
       2 tb vegetable oil
       1    onion
       1    potato
       1 ts salt
            black pepper
       1    ½ to 2 cups vegetable stock
            OR water
      10 oz spinach
       2 c  low fat milk
       2    to 3 teaspoons fresh dill
            OR 1 teaspoon dried dill
   PREPARE VEGETABLES: Wash and stem the spinach.  Peel and chop
   onion - 1½ cups.  Peel and chop potato.  Chop dill, if it is fresh.
   Heat oil.  Saute the onions on low heat for about 10 minutes.
   Add potatoes, salt, dash of pepper, and stock (or water).  Bring
   to a boil, reduce heat, cover, and simmer about 10 to 15 minutes,
   until potatoes are tender.
   Add the spinach.  When the spinach is wilted but still bright
   green (2 to 3 minutes), remove the pan from the heat.  Stir in
   the milk and dill.  Blend in a food processor or blender, in
   batches, until the mixture is very smooth.  Whisk in the yogurt.
   Chill about four hours.  The soup will thicken as it chills.  If
   it is too thick, whisk in some milk, stock, or water.  Taste and
   adjust the seasoning, if necessary.
   Serve garnished with a grating of nutmeg.