- Prep Time:
- 10 min
- Cook Time:
- 15 min
- 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
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- Pinch cayenne pepper and ground nutmeg
- 1/3 cup (75 mL) 2% plain Greek yogurt
- 2 tbsp (30 mL) lemon juice
- 4 eggs
- 4 dill sprigs (optional)
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.
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.
Using blender, purée soup until smooth; return to pan and bring to simmer. Remove from heat; stir in yogurt and lemon juice.
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-cooked eggs. Rinse eggs under cold water and peel; cut each egg in half.
Divide soup among 4 bowls. Top with eggs. Garnish with dill (if using).
Tip: Serve with toasted rye or pumpernickel bread.