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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.
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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.
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3
Pour the spinach and liquid into a blender. Add the chicken stock, milk, butter, parmesan, cream cheese, walnuts, and paprika. Blend until smooth.
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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.
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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.
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6
Drizzle olive oil over the croutons, and season with salt and pepper. Toss to combine.
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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.
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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.
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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!
