There is a fantastic restaurant about an hour from our home, called Landmark Cafe & Creperie, in Galesburg, Illinois. I know people who plan a trip to visit to the Landmark simply to order and enjoy their amazing spinach bisque soup! A few weeks ago we ate there and although I didn’t order it, I had a few spoonfuls of my honey’s, all the while trying to determine what was in this amazingly delicious soup. My attempt at this bisque is what I consider beginners luck, because it honestly taste almost as good.
Begin with ingredients of onion, celery, red bell pepper, frozen spinach, milk, parmesan and cheddar cheese, nutmeg, salt and pepper. You will see how you will easily get your daily quota of veggies in this soup!
Chop one medium onion, 2 stalks of celery and one red bell pepper.
Grate 1/4 c. each of cheddar and parmesan cheese. Whisk 1/2 c. flour and 1/4 t. grated nutmeg into milk and measure 1 c. of chicken broth.
Sauté veggies in 3 T. olive oil until tender.
Add spinach and chicken broth into pan with veggies, heat throughout until spinach is thawed.
Puree in small batches in blender. Return to heat, bring to boil and add flour/milk mixture. Stir until thickened and then stir in cheeses. Salt and pepper to taste.
Garnish with additional cheese and chopped red pepper.
This is a beautiful, hearty soup that will warm your soul on a cold winter day!
Spinach Bisque Soup
1 medium onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
3 T. olive oil
1/2 c. flour
2 c. milk
1/4 c. shredded cheddar cheese
1/4 c. parmesan cheese, grated
1/4 tsp. nutmeg
1 c. chicken broth
Salt & pepper to taste
2 (10 oz.) pkgs. frozen chopped spinach, partially thawed
Sauté veggies in oil until tender. Add spinach and chicken broth, heat until spinach is thawed. Place in blender (not all at once, you don’t want to fill your blender more than half full) and blend until almost pureed. Return to pan on stove, bring back to boil. Whisk flour & nutmeg into milk. Add to boiling mixture and stir until thickened. Add cheese and stir until melted. Serve with a sprinkling of grated Parmesan cheese and a few diced red peppers.