Spinach & Goat Cheese Bisque (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Spinach & Goat Cheese Bisque

http://www.eatingwell.com/recipes/spinach_bisque.html

From EatingWell:  September/October 2011

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.

8 servings, about 1 cup each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 147 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 11 mg Cholesterol; 17 g Carbohydrates; 5 g Protein; 4 g Fiber; 447 mg Sodium; 514 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 fat

Tips & Notes