![spinach and goat cheese bisque](https://cdn.statically.io/img/www.eatingwell.com/thmb/lIB9Cev88lI-sqtIW29us7VdlTE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4256727-d7c154e08a3a434584477f7109ec383e.jpg)
Ingredients
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1 tablespoon plus 1 teaspoon extra-virgin olive oil
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2 large yellow onions, chopped
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½ teaspoon salt, divided, plus more to taste
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2 tablespoons plus 2 cups water, divided
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1 teaspoon dried thyme or 2 teaspoons fresh
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1 large Yukon Gold potato, peeled and diced
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2 tablespoons cream sherry or Marsala
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4 cups vegetable broth, store-bought or homemade
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24 cups gently packed spinach (about 1 1/4 pounds), any tough stems trimmed
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Pinch of cayenne pepper
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¼ teaspoon ground nutmeg
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½ cup crumbled fresh goat cheese (2 ounces), plus more for garnish
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2 tablespoons butter
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1 tablespoon fresh lemon juice, or more to taste
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Soup croutons for garnish (see Tip)
Directions
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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.
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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.
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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 (per serving)
141 | Calories |
7g | Fat |
16g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 cup | |
Calories 141 | |
% Daily Value * | |
Total Carbohydrate 16g | 6% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 4g | 8% |
Total Fat 7g | 9% |
Saturated Fat 3g | 16% |
Cholesterol 13mg | 4% |
Vitamin A 5923IU | 118% |
Vitamin C 18mg | 20% |
Folate 95mcg | 24% |
Sodium 291mg | 13% |
Calcium 110mg | 8% |
Iron 3mg | 16% |
Magnesium 64mg | 15% |
Potassium 514mg | 11% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.