Spinach, Feta & Pine Nut Soup
Serves 10
Ingredients
- 3 tbsp butter
- 4 whole garlic cloves, minced
- 1 large Spanish onion, peeled & diced
- 3 ribs of celery, diced
- 5 large (Yukon Gold) potatoes, peeled & chopped
- 6-8 cups vegetable or chicken stock
- 1 cup white wine
- few pinches of ground nutmeg
- 2 lbs fresh spinach leaves
- 1 cup light cream
- 6 dashes Worcestershire sauce
- kosher salt to taste
- freshly ground black pepper to taste
Garnish (optional)
- feta cheese, sliced
- toasted pine nuts
How-to
- Melt butter in a stockpot over medium-high heat. Add garlic, onion and celery. Saute for 5 minutes
- Add the potatoes, stock, wine and nutmeg. Bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, 12-30 minutes depending on size of potatoes
- Add spinach until it wilts into the soup, add cream and remove from heat. Puree the soup in the pot using a hand blender or by working in batches with a regular blender until smooth
- Stir in Worcestershire sauce, salt, and pepper. Garnish each serving with a slice of feta cheese and a few toasted pine nuts