Instructions: In a blender container or food processor bowl combine about one-third of the fresh spinach or half of the undrained thawed spinach, 1 1/2 cups of the evaporated milk, the onion, dill, and lemon-pepper seasoning. Cover and blend or process until nearly smooth. Add another third of the fresh spinach (if youre using fresh); cover and blend or process till smooth. Pour the mixture into a large storage container.

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

To serve, ladle soup into bowls, top with almonds. If desired garnish with fresh dill and rose petals.

This recipe yields 4 main-dish servings.

Comments: Almonds, yogurt, and evaporated milk make this a hearty, rich-tasting meal.

To use rose petals as a garnish, make sure they are not poisonous and that they are free from pesticides. Gently wash them and pat dry with paper towels.

Make-Ahead Tip: Up to 24 hours ahead, prepare soup mixture; cover and chill. Stir before serving.

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