Another easy creamed soup. My favorite thing to eat these days.
This one had: (all thrown into the pot at the same time and boiled)
2 lbs frozen spinach
64 oz vegetable broth
3 onions cut in quarters
1 head of garlic
Salt and fresh ground black pepper
I cooked all that until it was soft then took it off the burner to cool a bit. I added these ingredients while it sat there:
2 cups milk
1/2 lb goats cheese (fresh rounds)
1 cup grated pecorino/romano sheeps cheese
Then I blended the whole lot of it. Simple, fast and nutritious. I freeze leftovers.
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#1 by Wandering Coyote - September 21st, 2009 at 21:50
Mmmm…another use for goat’s cheese, I see! Wow, it’s more versatile than I thought!
#2 by monicajane - September 21st, 2009 at 21:52
It was in my cream of broccoli soup too…I use it in my cream soups a lot…it’s very yummy. I have trouble eating which is the bane of my existence since I love food…so that is the reason there are so many cream soups…they are yummy and easier to eat when I’m having trouble eating.
Pumkin soup coming up in the next few days. That will be sans goat cheese.
#3 by Victoria Hart - September 22nd, 2009 at 18:22
This looks yummy and easy. Thanks, I’ll try it.
#4 by monicajane - September 22nd, 2009 at 22:59
you’re my first twitter guest who’s left a comment…thanks! Your tortilla soup looks yummy too.