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Soup of the Day: Spinach and Goat Cheese Bisque

4 months ago

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Spinach and Goat Cheese Bisque

Makes 4-6 servings

2 Tbsps extra-virgin olive oil

2 Tbsps unsalted butter

2 pcs yellow onions, medium, chopped

2 Tbsps sherry or Marsala wine

4 cups Chicken stock

1 tsp dried thyme (or 2 tsps fresh)

1 potato, peeled and diced

½ kilo fresh Spinach leaves, washed, hard stems removed

2 Tbsps garlic powder

Pinch of cayenne pepper

1/4 tsp nutmeg, ground

1/2 cup goat cheese, crumbled

juice of 1/2 lemon

1 pc baguette or French bread

*olive oil

½ cup goat cheese, crumbled

Procedure:

Heat oil and butter in a pan over high heat. Add onions and sauté until caramelized. Add about 2 tablespoons of water from time to time to moisten, stirring frequently, about 25 to 30 minutes.

Stir in Sherry or Masala, chicken stock and thyme. Bring to a boil and then simmer.

Add potatoes and simmer until fork tender.

Stir in spinach leaves.  Season with garlic powder, nutmeg and cayenne pepper.  Cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.

Remove from the heat then stir in goat cheese and lemon juice. Allow the cheese to melt. Using an immersion blender, purée the soup until perfectly smooth. Return to pot and adjust seasoning with more salt and/or lemon juice, if desired.

Slice baguettes into 1/2 inches, brush with olive oil, and season bread lightly with salt and pepper. Crumble goat cheese on top and bake for 5-10 minutes.

Serve hot spinach soup with this on top as garnish.

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