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Spinach Bisque With Dill & Lemon Zest

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Spinach Bisque with Dill and Lemon Zest
2008-07-25 Main Dish
5 59

Potatoes, onions and chicken broth give this spinach soup a creamy texture. Dill and lemon give it a nice zing.

  • Servings: 6


1 Medium Vidalia or Spanish Onion, finely chopped
2 tsp Canola Oil
1 Tbsp All Purpose Flour
1 cup Water
2 cans Fat Free Chicken Broth
½ tsp Finely Grated Lemon Zest
3 Medium Russet Potatoes, peeled and diced
8 oz Washed & Ready To Use Fresh Baby Spinach
1 cup Whole Milk
1 cup Half & Half Cream
8 oz Container Reduced Fat Sour Cream
Finely Chopped Dill or Finely Grated Lemon Zest


In a 3 quart saucepan combine onion and canola oil; saute over medium heat for 5 minutes or until tender and translucent. Add flour, stir well and cook for 1 minute. Add water, chicken broth, lemon zest and potatoes. Cover and simmer 15 minutes or until potatoes are tender. Add spinach and cook 5 minutes. Cool mixture for 10 minutes and pour into a food processor and pulse until mixture is finely chopped. Add milk, half and half, and sour cream. Process until smooth, transfer to saucepan and heat gently over low heat. Sprinkle each serving with chopped dill and finely grated lemon zest.

Helpful Tips:

This creamy soup has a lovely texture and light green color. Serve with a warm crusty loaf of country style bread.