3 tbs butter
4 whole cloves of garlic, peeled
1 large Vidalia onion, peeled and diced
3 ribs of celery, diced
4 large Yukon Gold potatoes, peeled, cut into chunks
6 cups vegetable or chicken stock
1 cup white wine
1/2 tsp ground nutmeg
2 pounds of fresh spinach leaves (4 bags, approx. 16 oz. each)
2 cups of light cream
1 cup crumbled Feta cheese (reserve about 1/4 cup for garnish)
1/4 cup toasted pine nuts (reserve a few for garnish)
4 dashes of Worcestershire sauce
salt and pepper to taste
In a big soup pot, I melted the butter, and added the onion, celery, and garlic. These cooked for about 5 minutes.
Now it's time to add the white wine and chicken stock. Bring it to a boil, then back down to a simmer for about 25-30 minutes, long enough for the potatoes to become tender.
Sprinkle in the nutmeg and some salt and pepper. Now comes the fun part! If you have a hand blender, use that to blend everything up. If not, you could always pour it into a food processor or blender, and mix it that way.
After it is nicely blended, stir in the crumbled Feta cheese and the pine nuts, the cream, and the Worcestershire sauce, and simmer for about 5 more minutes. When I tasted it, I needed to add a little more nutmeg, salt and pepper. You will have to decide if it needs anything else. Ladle it into your bowls and crumble some Feta on top and sprinkle with the pine nuts.
How easy was this? I'm telling you, I think it took me probably about 45 minutes from start to finish. If you want to cut back a little more on the time, you can start cooking the potatoes in a separate pot to get them fork tender.
Hopefully "green soup" won't scare you away! It really is delicious. Enjoy ~