DIRECTIONS

1) Heat 1 tablespoon of oil in a large pot over a medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.

2) Heat 1/2 tablespoon of oil in a large non-stick skillet over medium heat. Add the onion, and cook until soft, about 5 minutes. Add the fennel and cook, stirring often until lightly browned, about 7 minutes. Add 1 cup of the broth, lower the heat and cook, until the fennel is tender, about 10 minutes.

3) Coarsely puree the spinach, fennel mixture and roasted garlic in a processor. Scrape into a large saucepan and stir in the remaining broth, the milk, 3/4 cup of yogurt. Place over a medium heat until hot. Stir in the lemon juice,and season with salt and pepper. Divide among four bowls and garnish with a dollop of yogurt.