Thursday, October 16, 2014

Spinach and Fontina Soup - Erin

This is an attempt to re-create a soup from the menu of the Tin Angel Cafe in Salt Lake City.  As with virtually everything I cook, it's really easy, and really delicious!  Tin Angel (here) is a great little restaurant, and my mom has fallen in love with this soup of theirs.  She's been wanting it now that the cool weather is coming, so we tried to do it ourselves, and it turned out to be very delicious indeed! 

This is a much thinner, lighter soup than most cream soups; if you want it to be thicker you could add in a few tablespoons of flour when you add in the garlic.  I prefer to use the creamier Italian Fontina over the Dutch, but if you can't find it I'm sure it will be just fine!

One year ago: Baked Pumpkin Oatmeal
Two years ago: Bacon and Corn Jalapeno Chowder, Pumpkin Spice Creamer, Hungry High Schooler Beef Sandwiches 
Three years ago: Coffeecake Muffins, Caprese Salad, Orzo with Parmesan and Basil, Tomato Focaccia

what you will need:
5 Tablespoons olive oil
1 onion, diced
2 cloves garlic, finely diced
6 cups chicken (or veggie) stock
salt and freshly ground pepper
3/4 lb baby spinach leaves
 1/2 lb Fontina cheese, cubed
1/2 cup cream

Heat the olive oil in a heavy-bottomed stock pot.  Add the onion and garlic, stirring to coat everything in the oil, and cook for about 5 minutes - until the onions are translucent.  Add the stock and some pepper, and bring the mix to a boil.  Add in the spinach.  It's going to seem like a ridiculous amount at first, and like there's no way you read the recipe correctly, but just bear with me for a minute, it'll wilt fast!

Once there's enough room in the pot add the cubed Fontina, and stir around until it melts.  Use a stick blender to smooth everything out, remembering to clear the spinach that can clog it up in the early stages.  If you don't have a stick blender (but they are not expensive and so much safer and easier to use for blending soup, with many other uses!), you can also use a traditional blender. Blend very carefully in small batches, keeping the blender cover on tightly with a folded towel. 

Once everything is all blended up and smooth you can add the cream.  I wait until this point to add the salt, and usually don't have to add much.  Slice up some good crusty bread and enjoy!

No comments:

Post a Comment