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

• Whole milk

  3.25% milkfat, with added 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, letting the butter melt. Stir in the shallot; cook until translucent, 5 to 6 minutes. Add garlic and cook another minute more.
2. Measure in the flour; stir, and cook for 1 minute. Whisk in the broth, 1 1/2 cups milk, cream cheese, salt and pepper; cook, continuing to whisk, until it begins to thicken but does not boil. Remove from heat, then add cheddar. Whisk until soup is smooth. If the base seems too thick, add a splash or two more milk.
3. Add the spinach, then let sit for 5 minutes before serving, just until the spinach has wilted. Serve soup topped with croutons or a few extra sprinkles of cheese, if desired.