Spinach Dill Soup with Soft Boiled Eggs

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 boiled 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).