Perfect for Fall: Spoon Spinach Vermont Cheddar Cheese Soup

There is nothing better than a bowl of warm and creamy soup on a chilly Fall day. Chef Manginelli would like to share a wonderful and easy-to-make recipe that will please your whole family. Don?t be surprised to see your East Coast relatives sooner than you expected!

This unique, spoon-shaped spinach is picked at a young stage of growth throughout farms in Northern California. It is sweeter than regular spinach, and offers a delicate, subtle flavor as well as tender, edible stems. If you can?t find Spoon Spinach in your local grocery store, don?t let it to stop you from making this wonderful soup!  Simply use baby spinach which is more readily available.


2 pounds Spoon Spinach, well washed

2 medium Leeks, well washed and diced

1 medium White onion, diced

2 quarts Vegetable broth

Freshly grounded pepper and salt

Small grating of Nutmeg

2 Bay leaves

3 tablespoons chopped lemon thyme

1 cup cream or half-and-half

3 tablespoons olive oil

8 ounces White Vermont Cheddar Cheese, grated

Low fat Sour Cream


  • Chop 1.5 pounds of spinach, set the remainder aside
  • In a medium pot sauté leeks and onions for 3-5 minutes until transparent
  • Add the chopped spinach, vegetable stock, bay leaves, and simmer for 30 minutes
  • Add nutmeg and season with salt and pepper
  • Warm up the cream (half & half) and add to the soup
  • Pour soup into a blender and carefully purée
  • Add cheddar cheese in small batches into a blender (You can put a towel over the blender to protect yourself from the heat)
  • Process the mixture until it is well blended
  • Julienne the rest of the spinach and fold it into the soup

Pour the soup into a bowl and serve with a dollop of fresh sour cream. Bon Appétit!

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This entry was posted on Monday, October 31st, 2011 at 9:30 am and is filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.