Ingredients

• 500 g fresh spinach
• 1 piece onion
• 3 clove garlic
• 3 tbsp olive oil
• 1 kg chicken broth
• 200 ml yogurt
• 2 tbsp all-purpose flour
• 3 tbsp fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Prepare the spinach

   Thoroughly wash the spinach and roughly chop into 2-3cm pieces. Heat a large pot over medium heat for 1 minute. Add the wet spinach and cook for 3-4 minutes until wilted and bright green. The spinach will release its liquid and reduce significantly. Do not overcook or it will lose its vibrant color.

2. Sauté aromatics

   Finely dice the onion into 5mm pieces and mince the garlic. Heat olive oil in the same pot over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook for 1 more minute until fragrant. Do not let the garlic brown or it will become bitter.

3. Add flour

   Sprinkle flour over the onion mixture and stir constantly over medium heat for 2-3 minutes. The flour should coat the vegetables and smell slightly toasted but not brown. This creates a roux that will thicken the soup. Do not let the flour burn or the soup will taste bitter.

4. Add broth and spinach

   Gradually pour in the chicken broth while stirring constantly over medium heat for 2-3 minutes to prevent lumps. Add the cooked spinach and bring to a boil. Reduce to low heat and simmer for 8-10 minutes until the flavors blend and the soup thickens slightly. Do not boil vigorously or the soup may curdle when yogurt is added.

5. Blend the soup

   Remove from heat and use an immersion blender to partially blend the soup for 30-60 seconds, leaving some texture. Alternatively, blend half the soup in a regular blender and return to pot. The soup should be mostly smooth with small pieces of spinach visible. Do not over-blend or it will become too thin.

6. Temper the yogurt

   In a small bowl, whisk yogurt until smooth. Gradually add 3-4 tablespoons of the hot soup to the yogurt while whisking constantly. This tempering process takes 2-3 minutes. The yogurt mixture should be warm and smooth. Do not add cold yogurt directly to hot soup or it will curdle.

7. Finish and serve

   Return the pot to low heat for 1-2 minutes. Slowly stir in the tempered yogurt mixture, chopped dill, salt, pepper, and lemon juice. Heat gently for 2-3 minutes until warmed through but not boiling. The soup should be creamy and aromatic. Do not boil after adding yogurt or the soup will separate.

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