My roommate and I are on a soup kick, of late. We just keep finding wonderful recipes to try and nothing seems to warm the soul on a cold, Winter’s night like a piping hot bowl of soup. This bisque is a bit more subtle than some of the recipes we try, though the flavor of the goat cheese and potato really come through. Don’t skip on the croutons! They are an amazing finishing touch.
Spinach & Goat Cheese Bisque
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large yellow onions, chopped
1/2 teaspoon salt, divided, plus more to taste
2 tablespoons plus 2 cups water, divided
1 teaspoon dried thyme or 2 teaspoons fresh
1 large Yukon Gold potato, peeled and diced
2 tablespoons cream sherry or Marsala
4 cups vegetable broth, store-bought or homemade
24 cups gently packed spinach (about 1 1/4 pounds), any tough stems trimmed
Pinch of cayenne pepper
1/4 teaspoon ground nutmeg
1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish
2 tablespoons butter
1 tablespoon fresh lemon juice, or more to taste
Soup croutons for garnish
- 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.