Spinach And Walnut Bisque With Parmesan Chili Croutons

1. 1

   Add 3 cups of water and the two bags of spinach to a pot large enough to hold them (this will eventually be your soup pot). Bring to a boil and steam the spinach for 5-6 minutes until wilted. You should wind up with about 3 cups of spinach and liquid. Discard excess liquid if you have more than that combined.

2. 2

   In a food processor or spice grinder, finely chop about 1/2 cup walnuts until they are about the size of cous cous. Or, very finely chopped. You will need 1/4 cup of finely chopped walnuts.

3. 3

   Pour the spinach and liquid into a blender. Add the chicken stock, milk, butter, parmesan, cream cheese, walnuts, and paprika. Blend until smooth.

4. 4

   Return the bisque to the soup pot and bring to a boil. Reduce heat and simmer for 5-10 minutes. Add salt and pepper and adjust to taste.

5. 5

   While your soup is simmering (and you can let it simmer for a while on the stove while you are getting the rest of your dinner together) spread the baguette cubes on a baking sheet and heat your oven to 375.

6. 6

   Drizzle olive oil over the croutons, and season with salt and pepper. Toss to combine.

7. 7

   In a separate bowl, mix the parmesan and chili powder with a fork until combined. Toss the oiled croutons with the cheese mixture to coat.

8. 8

   Place the croutons into the 375 degree oven and toast for approximately 15 minutes, checking and shuffling the croutons every 5 minutes. You want a golden brown crouton with little bubbly bits of cheese on it.

9. 9

   Dish out the soup, garnish with 3-4 croutons, and serve. Have a dish of extra croutons on the table...you'll want them!

* Per serving · 4 servings · Values may vary.