cheese & spinach soup with vegetable croutons

How To Make cheese & spinach soup with vegetable croutons

• Step 1
  If using fresh spinach, remove stems and wash thoroughly. Wilt, covered, in the microwave or over medium heat. If using frozen spinach, thaw. Place wilted or thawed spinach in a colander and press with a large spoon to remove as much water as possible. Set aside.
• Step 2
  In a medium soup pot, melt the butter over low heat. Add the flour, salt and pepper to the melted butter and whisk to mix thoroughly, Cook, stirring periodically, for 3 minutes. Add the mustard and Worcestershire sauce and whisk to mix.
• Step 3
  Optionally, heat the milk until hot but not boiling. Pour the milk, a little at a time, into the flour and butter mixture, whisking constantly. Allow to come just to a simmer, stirring frequently, to develop a cream sauce of medium thickness.
• Step 4
  Add two cups water to the sauce and stir until mixed. Allow to come back to a slow simmer. Slowly add the grated cheese, stirring constantly, and allowing each addition of cheese to melt before adding more.
• Step 5
  Mince spinach until very fine. Alternatively, pulse the spinach briefly in a food processor, adding a bit of the cheese mixture if necessary. Stir the spinach mixture into the cheese mixture.
• Step 6
  To avoid scorching, do not boil the soup. Serve hot with the vegetable croutons.
• Step 7
  TO MAKE THE CROUTONS: Preheat the oven to 375F. Toss the vegetable pieces in the pesto and olive oil. Toss the now coated vegetables in the crumbs. Roast the vegetables on a rack until the hardest of them are fork-tender. Top bowls of soup with the croutons.
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