SPINACH AND FETA SOUP

SPINACH AND FETA SOUP image

Yield 10 servings

Number Of Ingredients 13

3 tablespoons butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and diced
3 ribs celery, diced
4 large Yukon gold potatoes, peeled and cut into chunks
6 cups vegetable stock
1 cup white wine
1/2 teaspoon ground nutmeg
2 pounds fresh spinach leaves
2 cups light cream
1 cup crumbled feta cheese (save 1/4 cup for garnish)
1/4 cup pine nuts toasted (save a few for garnish)
Kosher salt and freshly ground black pepper to taste

Steps:

In a stockpot, melt the butter over medium-high heat. Add the garlic, onion and celery. Sauté for 5 minutes. Add the potatoes and sauté for an additional 5 minutes. Add the stock and wine. Bring to a boil. Reduce heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Add the nutmeg and spinach. Stir until the spinach wilts into the soup. Remove from the heat. Purée the soup in the pot using a hand blender, or in batches with a regular blender, until smooth. Stir in the cream, cheese, pine nuts, salt and pepper. Return the pot to the stove and simmer an additional 5 minutes. Garnish each serving with crumbled feta cheese and a few toasted pine nuts. Servings: 10.