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Spinach & Goat Cheese Bisque

Spinach & Goat Cheese Bisque
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A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty—but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color. Recipe by Anna Thomas for EatingWell.

Prep: 50 minutes | Total Time: 50 minutes
  • 1 tablespoon plus 1 teaspoon
    extra-virgin olive oil
  • 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
  • large Yukon Gold potato, peeled and diced
  • 2 tablespoons
    cream sherry, or Marsala
  • 4 cups
    vegetable broth, store-bought or homemade
  • 24 cups
    gently packed spinach, (about 1 1/4 pounds), any 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
  • 1 tablespoon
    fresh lemon juice, or more to taste
    Soup croutons, for garnish (see below)
  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 or Dutch oven; 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 the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.


To make 8 soup croutons: Slice one-fourth of a whole-grain baguette into 8 slices 1/2 inch thick. Melt 1 tablespoon butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 350°F until the edges are crisp and golden brown, 10 to 20 minutes, keeping an eye on them so they don’t burn.
Nutritional Information

Makes: 8 servings, about 1 cup each
  • Calories147
  • Fat7 g
    • Saturated fat3 g
  • Cholesterol11 g
  • Carbohydrates17 g
    • Dietary fiber4 g
  • Protein5 g
  • Sodium447 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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