Estelle’s Monday Soup series is so fun, this one looks yummy.
 
Post Marked from Under A Pink Moon:
 


 
Looking to repent for some holiday overindulgence? Start with a this green soup. It’s healthy, but don’t let the color throw you. A bit of butter, potato and goat cheese gives it the comfort food feel I need during the winter months. I substituted half the spinach for a head of kale because I can’t get enough and used red wine rather than marsala. It was delicious.

Spinach & Goat Cheese Bisque
Adapted from Eating Well Magazine

1 tablespoon, plus 1 teaspoon olive oil
2 large yellow onions, chopped
1/2 teaspoon salt, divided, plus more to taste
2 tablespoons plus 2 cups water, divided
1 teaspoon dried thyme or 2 teaspoons fresh thyme
1 large Yukon Gold potato, peeled and diced
2 tablespoons cream sherry or Marsala
4 cups vegetable broth
24 cups gently packed spinach (about 1 1/4 pounds), tough stems trimmed
Pinch of cayenne pepper
1/4 teaspoon ground nutmeg
1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish
2 tablespoons butter
1 tablespoon fresh lemon juice, more to taste

1. Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

2. Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.

3. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.

4. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches. Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese.
 

Share This Post!

•