Monday, January 25, 2010

Spinach Bisque

Another good one from Tastespotting!  Very filling! I prefer my broccoli and potato soup, but Mark prefers this.

Servings: 6 servings
  • 5 oz (140 g) fresh spinach, julienned
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1/4 cup onion, diced
  • 4 cup chicken broth
  • 2 cup half and half
  • pinch salt and pepper to taste
  • 1/4 cup cornstarch
  • 4 cup cheese, your choice
What you do:
  1. In a large stock pot over medium heat melt butter and olive oil.  Add onions and saute until soft, about 5-7 minutes.  
  2. Whisk in cornstarch- the mixture should turn into a paste.  
  3. Add 3 cups chicken broth and spinach into pot and simmer until spinach is tender.  
  4. Add half and half, cheese, and salt/pepper.  
  5. Continue to let Bisque simmer, never bringing to boil.  If soup is too thick, add the remaining cup of chicken broth.  Let simmer for about 20 minutes.  
  6. Serve with sprinkle of Parmesan. Bisque is better and slightly thicker the second day.

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