Tuesday, September 13, 2011

Broccoli/Spinach & Goat Cheese Bisque

OMG - this is sooo good!  Don't let this horrible picture stop you from making this!  Rachael Ray had a recipe for a broccoli soup in her magazine and I just changed it and came up with this! :)

You'll need:

16 oz. frozen broccoli florets, thawed
10 oz. frozen spinach, thawed
2 russet potatoes, peeled and chopped
11 oz. goat cheese
8-10 cups of water (or you can use vegetable broth) (use 10 cups of water if it comes out too thick)
1/2 tbsp. granulated onion powder
1 tbsp. granulated garlic powder
1/8 cup orzo pasta, uncooked (optional)
salt to taste

In a large pot heat the water, broccoli, spinach, potato and spices for about 20 minutes or until the potatoes are soft.  Then add in the goat cheese in chunks and using an immersion blender - blend the soup until it's smooth and velvety.  Taste and add salt if needed.  Then add in orzo pasta and let cook until tender.  This soup is really easy and delicious!  Enjoy!

If you don't have an immersion blender, let soup cool down and use a regular blender or food processor.

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