Ingredients

The following ingredients have 6 Servings
  • 2 10-oz bags fresh spinach
  • 3 cups water
  • 1 cup chicken broth
  • 1 cup whole milk (or cream, if you want a richer bisque)
  • 2 tablespoons butter
  • 1/3 cup grated parmesan
  • 1/2 cup cream cheese
  • 1/4 cup finely chopped walnuts
  • 1 teaspoon paprika (preferably Hot Hungarian)
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon freshly ground black pepper (to taste)
  • 1 French Baguette, cut into 1 inch cubes
  • 1/2 cup grated parmesan
  • 1 teaspoon chili powder
  • 1/4 cup olive oil
  • salt
  • freshly ground pepper

Instruction

  • Add 3 cups of water and the two bags of spinach to a pot large enough to hold them (this will eventually be your soup pot). Bring to a boil and steam the spinach for 5-6 minutes until wilted. You should wind up with about 3 cups of spinach and liquid. Discard excess liquid if you have more than that combined.
  • In a food processor or spice grinder, finely chop about 1/2 cup walnuts until they are about the size of cous cous. Or, very finely chopped. You will need 1/4 cup of finely chopped walnuts.
  • Pour the spinach and liquid into a blender. Add the chicken stock, milk, butter, parmesan, cream cheese, walnuts, and paprika. Blend until smooth.
  • Return the bisque to the soup pot and bring to a boil. Reduce heat and simmer for 5-10 minutes. Add salt and pepper and adjust to taste.
  • While your soup is simmering (and you can let it simmer for a while on the stove while you are getting the rest of your dinner together) spread the baguette cubes on a baking sheet and heat your oven to 375.
  • Drizzle olive oil over the croutons, and season with salt and pepper. Toss to combine.
  • In a separate bowl, mix the parmesan and chili powder with a fork until combined. Toss the oiled croutons with the cheese mixture to coat.
  • Place the croutons into the 375 degree oven and toast for approximately 15 minutes, checking and shuffling the croutons every 5 minutes. You want a golden brown crouton with little bubbly bits of cheese on it.
  • Dish out the soup, garnish with 3-4 croutons, and serve. Have a dish of extra croutons on the table...you'll want them!