Spinach And Walnut Bisque With Parmesan Chili Croutons

• Spinach Walnut Bisque
• 2 10-oz bags fresh spinach
• 3 cups water
• 1 cup chicken broth
• 1 cup whole milk (or cream, if you want a richer bisque)
• 2 tablespoons butter
• 1/3 cup grated parmesan
• 1/2 cup cream cheese
• 1/4 cup finely chopped walnuts
• 1 teaspoon paprika (preferably Hot Hungarian)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon freshly ground black pepper (to taste)
• Parmesan Chili Crouton
• 1 French Baguette, cut into 1 inch cubes
• 1/2 cup grated parmesan
• 1 teaspoon chili powder
• 1/4 cup olive oil
• salt
• freshly ground pepper

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. 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. Pour the spinach and liquid into a blender. Add the chicken stock, milk, butter, parmesan, cream cheese, walnuts, and paprika. Blend until smooth.
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. 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. Drizzle olive oil over the croutons, and season with salt and pepper. Toss to combine.
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. 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. Dish out the soup, garnish with 3-4 croutons, and serve. Have a dish of extra croutons on the table...you'll want them!

fresh spinach, water, chicken broth, milk, butter, parmesan, cream cheese, walnuts, paprika, salt, freshly ground black pepper, parmesan chili crouton, parmesan, chili powder, olive oil, salt, freshly ground pepper

Taken from food52.com/recipes/3554-spinach-and-walnut-bisque-with-parmesan-chili-croutons (may not work)