Recipe: New England Soup Factory Spinach, Feta Cheese, and Toasted Pine Nut Soup

SPINACH, FETA CHEESE, AND TOASTED PINE NUT SOUP

3 tablespoons butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and diced
3 ribs celery, diced
4 large Yukon Gold potatoes, peeled and cut into chunks
6 cups vegetable or chicken stock
1 cup white wine
1/2 teaspoon ground nutmeg
2 pounds fresh spinach leaves
2 cups light cream (or half and half)
1 cup crumbled feta cheese (reserve about 1/4 cup, for garnish)
1/4 cup pine nuts, toasted (reserve a few, for garnish)
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

In stockpot, melt butter over medium high heat. Add garlic, onion and celery. Saute for 5 minutes.

Add potatoes and saute for an additional 5 minutes.

Add stock and wine. Bring to a boil. Reduce heat to medium and simmer until potatoes are soft and tender, 30 to 35 minutes.

Add nutmeg and spinach. Stir until spinach wilts into the soup. Remove from heat.

Puree soup in pot using a hand blender or working in batches with a regular blender until smooth.

Stir in cream, 3/4 cup cheese, all but a few of the pine nuts, Worcestershire sauce, salt and pepper. Return pot to stove and simmer an additional 5 minutes.

Garnish each serving with crumbled feta cheese and a few toasted pine nuts.

Makes 10 servings
Source: New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein