2 T. Olive Oil
2 Large Yellow Onions, Chopped
2 Cloves Garlic, Chopped
1-2 t. Thyme
¼ C. Wine
4-5 Cups Broth
1 Large Yellow Potato, Cooked, Peeled, Chopped*
¼ t. Nutmeg
¼ -½ t. Cayenne Pepper
10-12 oz. Frozen Chopped Spinach
4 oz. Goat Cheese
2 T. Lemon Juice
Blender or Food Processor
Sauté onions in a large pot or French oven several minutes until tender; add garlic and sauté a few more minutes until golden brown. Add enough water so onions don’t burn. Add thyme and sauté several more minutes.
Stir in wine, then broth and potato. Return to a simmer. Stir in nutmeg, cayenne pepper, and spinach. Cook a few minutes until spinach is tender.
Remove from heat. Puree with blender or food processor. Return to low heat. Stir in goat cheese and lemon juice until cheese has completely melted.
*I usually stick the potato in the oven the night before or with another meal that’s cooking to have it ready for the soup. Takes about 45 minutes - 1 hour in the oven. Not as long if boiled or in the microwave.
Prep and Cooking Time: 1 hour (Plus time to prepare potato)