Spring Onion and Spinach Soup with Dill Goat Cheese
2 tablespoons of butter
1 bunch of spring onions, chopped (about 10)
1 teaspoon of salt
1 teaspoon of freshly cracked pepper
5 ounces of freshly-packed spinach
32 ounces of chicken stock
Third of a cup of half & half
“Between the Bridges” dill chevre, for topping
I stuck pretty close to the recipe changing only a giant Walla Walla Sweet onion instead of the baby onions ( because I had one ) and fresh local ( *ppbbtt* ) Feta Goat Cheese ( because I had it ) instead of plain.
We also had some Broccoli with my very first lemon off the baby lemon tree. I know, too much green…but I had to use my perfect lemon fresh off the tree and the broccoli had to get eaten tonight as not to spoil it.
Both comments and trackbacks are currently closed.
7 Comments!
Not pictured: The Bacon [...one hopes...]
^ ColJ has a point.
I see your goat cheese and raise you goat cheese and bacon pops (#5).
I plan to make beet soup tonight…to keep the morning constitutionals colorful and interesting:)
^^^^recipe plzzzz^^^^
I wish The Mister liked soup more….
ok – at all…
*sigh*
^ Can the Mister cook? Because JR cannot :)
Here in this house hold to– I love the soup and the Mr. doesn’t. I think he likes it but doesn’t consider it a meal. I’m not a recipe measure perfect user. What ever flavors go together and throw them all together with a stock . In one pot. The less pots I use to cook a meal the better. It’s all the less I have to wash.
That is the cutest little lemon I ever did see.