Frozen spinach and bleu cheese are pureed in this cream and chicken broth based soup served hot with crisp crumbled bacon, or cold with a squeeze of fresh lemon juice.
INGREDIENTS (for 1 servings):
- 6 tablespoons margarine
- 2 cups chopped onion
- 1 cup all-purpose flour
- 12 cups chicken broth
- 4 cups milk
- 8 ounces blue cheese, crumbled
- 2 (10 ounce) packages frozen chopped spinach
- 1 cup heavy cream
- salt to taste
- ground cayenne pepper to taste
- 1 pound bacon
In a large pot over medium heat, combine the butter or margarine and the onions. Saute for about 3 minutes. Add flour and stir well until mixed. Add broth, raise heat to high and bring to a boil. Whisk mixture to keep flour from clumping.
Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended, then add the spinach and cook 3 more minutes. Add the cream, bring just to a boil, turn off heat and stir well. Add salt and cayenne pepper to taste.
Allow to cool and puree in a food processor or blender a little at a time. Ladle into individual bowls and sprinkle with the bacon. (Note: to serve cold, omit the bacon and add a little freshly squeezed lemon juice.)