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
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.
Swirl more yogurt through the soup before serving, if desired.
Makes 5 or 6 servings.