Recipes

Spinach Dill Soup with Soft Boiled Eggs

This easy and elegant soup is an impressive starter for a dinner party, but it also makes a simple, satisfying lunch.

Serves:
4
Prep Time:
10 min
Cook Time:
15 min

Ingredients

  • 6 green onions
  • 2 tbsp ( 30 mL ) butter
  • 3 cloves garlic, chopped
  • 4 cups ( 1 L ) sodium-reduced chicken broth
  • 1 cup ( 250 mL ) peeled chopped Yukon Gold potatoes
  • 2 bay leaves
  • 5 oz ( 145 g ) spinach
  • 2 tbsp ( 30 mL ) chopped fresh dill
  • ½ tsp ( 2.5 mL ) salt
  • ¼ tsp ( 1.25 mL ) pepper
  • Pinch cayenne pepper and ground nutmeg
  • ⅓ cup ( 75 mL ) 2% plain Greek yogurt
  • 2 tbsp ( 30 mL ) lemon juice
  • 4 eggs
  • 4 dill sprigs (optional)

Instructions

  1. Chop green onions, separating white and green parts. Melt butter in large saucepan set over medium heat; cook white parts of green on-ions and garlic for 1 to 2 minutes or until starting to soften.
  2. Add broth, potatoes and bay leaves to saucepan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until potatoes are tender. Remove bay leaves. Stir in spinach, dill, remaining green onions, salt, pepper, cayenne, and nutmeg; cook for 1 to 2 minutes or until spinach wilts.
  3. Using blender, purée soup until smooth; return to pan and bring to simmer. Remove from heat; stir in yogurt and lemon juice.
  4. Meanwhile, place cold eggs in saucepan in single layer; add enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; boil for 1 minute. Cover and remove from heat. Let stand for 5 to 7 minutes for medium soft boiled eggs. Rinse eggs under cold water and peel; cut each egg in half.
  5. Divide soup among 4 bowls. Top with eggs. Garnish with dill (if using).

Notes

Tip: Serve with toasted rye or pumpernickel bread.