Soup, Chili, Stew and Dumpling Recipes
Spinach-Almond Bisque
Yield: 4 to 6 servings
Ingredients
- 2 teaspoons vegetable oil
- 1/2 cup sliced almonds
- 1 (10 1/2 ounce) can condensed cream of potato soup
- 2/3 cup Half-and-Half
- 1 (10 to 12 ounce) package frozen spinach, thawed
- Salt, to taste
Instructions
- Heat oil in skillet over medium high heat. Add almonds and toss until lightly browned; about 3 minutes. Set aside 2 tablespoons for garnish.
- Combine in blender remaining almonds, soup, Half-and-Half and spinach; blend until spinach is finely chopped. Pour into saucepan and heat, stirring often.
- Add salt and pour into soup bowls.
- Garnish with an orange slice and the remaining slivered almonds.