Low-Calorie • Vegetarian

Active 50 min

Total 50 min

Spinach & Goat Cheese Bisque

A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty—but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color.

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 large yellow onions, chopped
• ½ 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 low-sodium vegetable broth
• 24 cups gently packed spinach (about 1¼ pounds), any tough stems trimmed
• Pinch of cayenne pepper
• ¼ teaspoon ground nutmeg
• ½ 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 (see Tip, opposite)

1. Heat oil in a large skillet over high heat. Add onions and ¼ 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.

2. Meanwhile, combine the remaining 2 cups water and ¼ teaspoon salt in a large pot; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.

3. 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.

4. 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. (Use caution when blending hot liquids.) Taste and add more salt and/or lemon juice, if desired. Serve garnished with a soup crouton and crumbled goat cheese, if desired.

►► MAKE AHEAD: Refrigerate for up to 3 days.

Serves 8: about 1 cup each

Calories 141 | Fat 7g (sat 3g) | Cholesterol 13mg | Carbs 16g | Total sugars 4g (added 0g) | Protein 4g | Fiber 4g | Sodium 291mg | Potassium 514mg.

Nutrition bonus: Vitamin A (118% daily value) | Vitamin C (30% dv) | Folate (24% dv).

To make croutons like these, cut ½-inch slices from a whole-grain baguette. Brush both sides with melted butter or extra-virgin olive oil and bake at 350°F until golden brown, 10 to 20 minutes.