8 cups loosely packed torn spring greens
(spinach, watercress, etc.)
1 large baking potato, pared and sliced
1 small onion, sliced
3 cups chicken broth
1 1/2 cups plain yogurt
Chopped toasted pine nuts, optional
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Wash and chop greens; put into a large soup kettle with potato, onion and broth. Bring to a boil and simmer 20 minutes. Cool slightly.
Puree in a food processor or blender in small batches. Add yogurt to the last batch before blending. When finished, mix it all together.
Serve hot or cold topped with pine nuts.
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Swirl more yogurt through the soup before serving, if desired.
Makes 5 or 6 servings.
