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About Spinach, Feta & Pine Nut Soup

How does Marjorie Druker of New England Soup Factory come up with her incredible soup recipes? Sauteed vegetables, fresh spinach and one of the most fragrant spices, nutmeg, are the stars of this creation. And don't forget to watch Marjorie's Chicken Stock video here on how2heroes to learn to make the very best stock for your soups.

About Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.

Recipe

Ingredients

3 tbsp butter
4 whole garlic cloves, minced
1 large Spanish onion, peeled & diced
3 ribs of celery, diced
5 large (Yukon Gold) potatoes, peeled & chopped
6-8 cups vegetable or chicken stock
1 cup white wine
few pinches of ground nutmeg
2 lbs fresh spinach leaves
1 cup light cream
6 dashes Worcestershire sauce
kosher salt to taste
freshly ground black pepper to taste
feta cheese, sliced (for garnish)
toasted pine nuts (for garnish)

How-to

Melt butter in a stockpot over medium-high heat. Add garlic, onion and celery. Saute for 5 minutes
Add the potatoes, stock, wine and nutmeg. Bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, 12-30 minutes depending on size of potatoes
Add spinach until it wilts into the soup, add cream and remove from heat. Puree the soup in the pot using a hand blender or by working in batches with a regular blender until smooth
Stir in Worcestershire sauce, salt, and pepper. Garnish each serving with a slice of feta cheese and a few toasted pine nuts