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. Source: EatingWell Magazine, Soup Cookbook

Anna Thomas
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Tips

Tip: 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.

To make ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

141 calories; 7 g total fat; 13 mg cholesterol; 291 mg sodium. 15.7 g carbohydrates; 4 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2018
This soup was sooooo good! Even my boyfriend liked it who's an adamant spinach hater. I think I'll try subbing the potato for cauliflower next time to reduce carbs further though. Read More
Rating: 4 stars
10/04/2013
Wonderful Dinner Party Soup Made this soup for a birthday party and it was a big hit. Served it at room temperature since it was unseasonably warm that evening but heated up leftovers and it was delicious hot. Am headed out shopping for another dinner party where it will be the appetizer and this time I'll also try it cold. Highly recommend. Pros: Delicious beautiful looking yummy flavor Read More
Rating: 3 stars
05/24/2012
This soup was easy and a good way to use up wilting spinach. I substituted blue cheese as I didn't have goat cheese. It was very tastey--the same flavor as a spinach salad with blue cheese. My 2 1/2 year old daughter liked it as well. Will try to make it with goat cheese next time! Read More
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Rating: 3 stars
01/24/2012
Not thick enough for a bisque but good It was a little too much liquid to make this a proper bisque but still delicious. Never would have thought of making a spinach soup I used frozen spinach and it turned out delicious. Read More
Rating: 5 stars
01/05/2012
This bisque was delicious and surprisingly filling. Even my husband was satisfied (of course he went for seconds). Served in tasting size portions this recipe would make an impressive appetizer for guests. Read More