Spinach Bisque

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 cloves, minced or 3g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Cream cheese

  Low fat

  2 oz or 57g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  2 oz or 57g

• Spinach

  Raw

  4 cup or 120g

• Croutons

  Seasoned

  ½ cup or 20g

Directions

1. Heat a medium pot over medium-low heat. Add the olive oil and butter, allowing the butter to melt. Stir in the shallot and cook until translucent, about 5 to 6 minutes. Add the garlic and cook for an additional minute.
2. Stir in the flour and cook for 1 minute. Whisk in the broth, milk, cream cheese, salt, and pepper. Cook, whisking continuously, until the mixture begins to thicken but does not boil. Remove from heat and add the cheddar cheese, whisking until the soup is smooth. If the base seems too thick, add a splash or two more milk.
3. Add the spinach and let sit for 5 minutes before serving, just until the spinach has wilted. Serve the soup topped with croutons or a few extra sprinkles of cheese, if desired.