Every week I make soup and T inevitably says, "this is the best soup you've ever made!" But this week when he said it, there was something a little different in his voice. One spoonful and I knew this was no regular soup. First of all, the colour is shocking. It's the most intense green, you can almost tell it's good for you (though I'm sure kids would never know!). Second, the flavour is light yet rich. The spinach is smooth and the garlic really comes through, but it's the slight hint of the cayenne that makes all the difference in this soup.
Cream of Spinach Soup with Swiss Cheese
- 2 tbsp olive oil
- 1 1/2 bunches spinach, about 10 ounces weight
- 2 cloves garlic, minced
- 4 tbsp butter
- small onion, finely diced
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups milk (I used skim)
- 1 cup cream
- 2 tsp kosher salt
- 1/2 tsp cayenne pepper
- black pepper
- 1/2 cup swiss cheese, grated
- In a large skillet, heat olive oil over medium heat. Add spinach and garlic, and let cook until wilted, about three minutes.
- Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about two minutes, then pour in stock, milk and cream, stirring occasionally. Add salt, pepper and cayenne and stir to combine. Cook over medium heat for five minutes, stirring constantly. Pour in pureed spinach, then cook for another 3-5 minutes until thickened. Stir in swiss cheese.
- Serve, adding a little extra grated swiss.
Recipe adapted from The Pioneer Woman