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Name: Spinach and goat cheese bisque
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1&1 Tbl and tsp Olive oil; 2 Large Finely chopped onions; 1/2 Tsp Salt Divided; 2 Tbl and cups Water Diviided; 2 Tsp Fresh thyme; 1 Lg Yukon gold potato Peeled and diced; 2 Tbl marsala wine; 4 Cups Chicken broth; 1 1/4 Lb Spinach; Pinch Cayenne pepper; 1/4 Tsp Ground nutmeg; 2 Oz Goat Cheese Crumbled; 2 Tbl Butter; 1 Tbl Fresh lemon juice

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INGREDIENTS

1&1 Tbl and tsp Olive oil
2 Large Finely chopped onions
1/2 Tsp Salt ; Divided
2 Tbl and cups Water ; Diviided
2 Tsp Fresh thyme
1 Lg Yukon gold potato ; Peeled and diced
2 Tbl marsala wine
4 Cups Chicken broth
1 1/4 Lb Spinach
Pinch Cayenne pepper
1/4 Tsp Ground nutmeg
2 Oz Goat Cheese ; Crumbled
2 Tbl Butter
1 Tbl Fresh lemon juice

Servings

INSTRUCTIONS

PREPARATION

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.

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 & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days.

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.

NUTRITION

Per serving: 147 calories; 7 g fat ( 3 g sat , 3 g mono ); 11 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 447 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (30% dv), Folate (24% dv), Iron & Magnesium (16% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat

NOTES

PREPARATION
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.
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 & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days.
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.
NUTRITION
Per serving: 147 calories; 7 g fat ( 3 g sat , 3 g mono ); 11 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 447 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (30% dv), Folate (24% dv), Iron & Magnesium (16% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat

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RECIPE CATEGORIES
HEALTH & DIET CONSIDERATIONS
Diabetes appropriate
Low cholesterol
High fiber
Low carbohydrate
Low calorie
Gluten free
TYPE OF DISH
Soups/stews
Appetizer
TOTAL TIME
1 hour or less
PREPARATION/ TECHNIQUE
Saute
ETHNIC/RE

Alert editor

Spinach and goat cheese bisque

1&1 Tbl and tsp Olive oil 
2 Large Finely chopped onions 
1/2 Tsp Salt Divided
2 Tbl and cups Water Diviided
2 Tsp Fresh thyme 
1 Lg Yukon gold potato Peeled and diced
2 Tbl marsala wine 
4 Cups Chicken broth 
1 1/4 Lb Spinach 
 Pinch Cayenne pepper 
1/4 Tsp Ground nutmeg 
2 Oz Goat Cheese Crumbled
2 Tbl Butter 
1 Tbl Fresh lemon juice

Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (30% dv), Folate (24% dv), Iron & Magnesium (16% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1637g)
Recipe Makes: 1 Servings

Calories: 856
Calories from Fat: 601 (70%)

Amt Per Serving		% DV

	Total Fat 66.7g	89 %
	Saturated Fat 41.7g	209 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 3.5g
Cholesterol 166.9mg		51 %
Sodium 2486.3mg		86 %
Potassium 4140.1mg		109 %
Total Carbohydrate 32.2g		9 %
	Dietary Fiber 17.9g	72 %
	Sugars, other 14.3g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 856

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