Feta cheese becomes sweet when cooked in this very rich spinach soup.
Printable Version Stuff
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1/2 teaspoon pepper
1 garlic clove, pressed, or 1 1/2 teaspoons garlic powder
1 pinch nutmeg ... ouch!
1/2 stalk celery, chopped
1 10-ounce package frozen chopped spinach
1 1/2 cups crumbled salty feta cheese
2 1/2 cups milk
Garnish: cheese croutons and/or fresh spinach leaf
Stuff to do
1. Melt butter in a soup pot on medium heat.
2. Add the leek, pepper, garlic, nutmeg, and saute for 5 minutes, stirring with a wooden spoon.
3. Add the celery, spinach, and just enough water to cover the vegetables (about 2 cups) and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until celery is tender, about 15 minutes.
5. Add the feta cheese, and stir until blended
6. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot and stir.
8. Ladle into bowls and garnish.
Makes four to six servings
