Ingredients

1/2 pound Spinach 2 tbsp Unsalted butter or Olive oil 1 Medium Onion chopped 2 cloves Garlic chopped or thinly sliced 2 tbsp All-Purpose Flour 1 tbsp Lemon juice 1 tbsp Seasoning Salt 1 quart(4cups) chicken or vegetable stock 1/2 cup Sour cream or Greek yogurt 1/4 tsp White Pepper 2 tbsp Dill plus more for garnish chopped 2 hard-boiled eggs halved, for garnish

Instructions

1. In a large saucepan over medium heat, melt butter (or olive oil). Add onion and cook for 3 to 4 minutes or until tender.
2. Add garlic and cook for 1 minute
3. Add flour and whisk for 1 minute.
4. Add broth, stirring to dissolve flour.
5. Increase heat to high and cook, stirring, until broth is simmering and thickened.
6. Add spinach and cook until bright green and wilted, about 30 seconds.
7. Transfer to a blender.
8. Add ½ cup of either Sour Cream or Greek yogurt.
9. Start blender at low speed and gradually increase to high. Blend until completely smooth.
10. Add lemon juice to the soup and season with salt and pepper.
11. Ladle the soup into bowls, garnish with eggs and chopped dill, and serve.