Yummy green soup!

The holidays may be over but there is still a lot to do! Writing thank you notes, returning items, and putting decorations away to name a few. Will there ever be time to RELAX???

Here’s a little comfort food I like to make on chilly nights. Looking at the beautiful color of this super yummy soup will send you right into the land of relaxation!

Green Goat Soup

Ingredients:

  • 1 tablespoon plus 1 teaspoon extra-virgin olive
  • 2 large yellow onions, chopped
  • ½ teaspoon salt, divided, plus more
  • 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 vegetable broth, store-bought or homemade
  • 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
  • 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

Directions (Preparation and cooking time: 1hr)

  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.
  2. 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.
  3. Meanwhile, combine the remaining 2 cups water and ¼ teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil.
  4. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer.
  5. Stir in spinach, cayenne, and nutmeg; cover and cook, stirring once until the spinach is tender but still bright green, about 5 minutes.
  6. Remove from the heat, stir in goat cheese, butter, and 1 tablespoon lemon juice; allow the butter and cheese to melt.
  7. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). I like to add a little creme fraiche just before eating, but extra cheese or croutons are great too!