Greens And Goat Cheese Bisque

• 1 tablespoon olive oil
• 2 yellow onions chopped
• 1/2 teaspoon salt divided, plus more to taste
• 2 cups water divided
• 1 tablespoon fresh thyme leaves chopped
• 1 russet potato large, peeled and diced
• 2 tablespoons cooking wine Marsala
• 4 cups vegetable broth
• 3/4 pound baby spinach leaves
• 1/2 pound baby kale and/or Swiss chard leaves, tough stems removed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1/2 cup crumbled goat cheese
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice

1. Heat oil in a KitchenAid(R) Tri-Ply Copper 10" Skillet over medium-high heat. Add onions and 1/4 teaspoon salt; cook, stirring often, 5 minutes until onions begin to brown. Reduce heat to low; add 2 tablespoons water and fresh thyme leaves. Cover and cook, stirring occasionally, 25 minutes until onions are a deep caramelized brown.
2. Meanwhile, in a KitchenAid(R) Sculptured Stainless Steel Stockpot over high heat, bring remaining 2 cups water, diced potato and 1/4 teaspoon salt to a boil. Reduce heat to medium and simmer 10 to 15 minutes until potatoes are soft.
3. Once onions are caramelized, stir in Marsala wine, then add mixture to stockpot along with broth. Bring to a simmer. Stir in spinach, kale, cayenne pepper and nutmeg until greens are just wilted.
4. Remove from heat. Add goat cheese, butter and lemon juice and stir until cheese and butter are melted. Pour soup in batches into a KitchenAid(R) TorrentTM Blender and puree until smooth. Add more salt or lemon juice to taste, if desired.

olive oil, onions, salt, water, thyme, potato, cooking wine marsala, vegetable broth, baby spinach, baby kale andor, cayenne pepper, nutmeg, goat cheese, unsalted butter, lemon juice

Taken from www.yummly.com/recipe/Greens-and-Goat-Cheese-Bisque-1107867 (may not work)