It is damp and cold out there today which made me crave soup for lunch, something rich and creamy. Soup is a staple for us in the winter and I will make two or three different kinds every week.
Gabe (who covered the Beacon Farmer’s Market for us) brought home a gorgeous bunch of spinach from Migliorelli Farms so I thought cream of spinach soup. I poked around the internet until I found a recipe that suited me and what I had in the fridge and pantry and then adapted it to our needs. Besides the spinach, I had fresh onions from Bialas Farms and potatoes from our friend Diana who runs John Lupinksi Farms with her husband. I had made chicken bone broth over the weekend and had a half gallon of that liquid gold. Instead of cream or milk (since the goats are dry now pending births in January), I substituted some of our Canterbury goat cheese (using soft goat cheese instead of cream is an old chef’s trick).
Dan is now on his THIRD bowl!
Cream of Spinach Soup
Rich and creamy spinach soup, with fresh spinach, onion, potatoes, chicken broth and goat cheese. Serve hot.
- 2 cups chopped fresh spinach – packed -
- 1 cup chopped onion
- 1/4 cup butter
- 3 medium potatoes, peeled and quartered (about 1 pound)
- 4 cups chicken broth
- 1 1/2 cups water
- 8 ounces of soft goat cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
2 Working in batches, purée soup mixture in a blender (or use an immersion blender right in pot). Return to saucepan. Crumble in goat cheese, salt and pepper. Whisk well (or use your immersion blender to fully incorporate the goat cheese.)