CHILLED SPINACH YOGURT SOUP

2 tbs cold-pressed extra virgin olive oil
1 organic onion
1 organic potato
1 tsp sea saltWhite pepper
1 1/2 to 2 cups vegetable stock OR water
10 oz spinach
2 cups milk (organic)
2-3 tsp fresh dill (chopped) OR 1 tsp dried dill Nutmeg

Prepare vegetables: Wash and stem the spinach. Peel and
chop onion - 1 1/2 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.