Yoghurt gives this green soup a hint of richness and tartness. Add a drizzle of olive oil and some sunflower seeds for texture!
Surprisingly delicious! I used olive oil instead of butter, and I didn't have any tarragon at home. I also reduced the amount of yogurt by a little bit, just to retain the spinach flavor. This recipe's a keeper! - 26 Jun 2010 (Review from Allrecipes US | Canada)
If you can get past the somewhat nasty appearance of this dark green soup, it actually tastes pretty good. I used fresh spinach rather than frozen, and I substituted sour cream and some leftover cottage cheese for the yogurt. Topped it with a tablespoon of sour cream and some bacon bits. Not bad to go with a sandwich. - 14 Jan 2009 (Review from Allrecipes US | Canada)
reminds me of a healthy cream of spinach soup. i amped it up with a ton of garlic and parmesan. i believe it is a good starting canvas which can be quite delicious once you doctor it up to your taste. i will make it again. with a red garnish such as tomatoes or red peppers this could be a fun holiday dish! - 30 Nov 2010 (Review from Allrecipes US | Canada)