Ingredients

• 10-1/2 cups Spinach, 1 cup

• 3-3/8 cups Milk evaporated, whole milk

• 1/2 cup onion minced

• 3 teaspoons Dill weed, fresh

• 3/4 teaspoon Pepper

• 1-1/2 teaspoons Lemon peel grated

• 1-1/2 cups Yogurt Plain, nonfat

• 3/8 cup Almonds slivered

Directions

• Chill evaporated milk. Chop fresh dill weed and toast slivered almonds. 

• In blender container or food processor bowl combine about  one-third of the fresh spinach, 1-1/2 cups of the evaporated  milk, the onion, dill, pepper and lemon peel.

• Cover and blend or process till nearly smooth. Add another third of the spinach; cover and blend or process till smooth. Pour the mixture into a large storage container.

• In the blender or food processor combine remaining spinach, remaining evaporated milk, and the yogurt; cover and blend or  process till nearly smooth. Stir into the mixture in the storage container. Cover and chill till serving time.

• To serve, ladle soup into bowls; top with almonds. If desired garnish with fresh dill.

Nutritional Information

• Calories: 296.29cal

• Protein: 16.84g

• Fat: 15.47g

• Fiber: 2.08g

• Cholesterol: 41.64mg

• Vitamin A: 767.76RE

• Vitamin C: 32.46mg

• Vitamin D: 112.50IU

• Vitamin E: 8.18mg

• Thiamine: 0.19mg

• Riboflavin: 1.26mg

• Niacin: 1.32mg

• Vitamin B6: 0.32mg

• Folate: 216.03mg

• Sodium: 326.31mg

• Calcium: 613.04mg

• Magnesium: 149.29mg

• Potassium: 1204.56mg

• Iron: 3.53mg

• Zinc: 2.57mg

   SERVES:  6 people