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.
Spinach & Goat Cheese Bisque
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.
4 Reviews for Spinach & Goat Cheese Bisque
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!
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.