Salad Soup, aka Creamy Spinach Soup
Makes about 6 to 8 servings
6 cups chicken stock
1 1/2 pounds spinach, roughly chopped
8 ounces peeled pearl onions
5 cloves garlic, minced
2 tablespoons dried Italian herbs
1 tablespoon dried crushed basil
2 teaspoons dried crushed rosemary
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons crushed chili flakes
2 teaspoons coarse sea salt
8 ounces cream cheese, cut into small pieces
1. Bring the chicken stock to a simmer in a large pot over medium-high heat. Add the chopped spinach, pearl onions, garlic, herbs, crushed chili flakes, and sea salt. Return to a simmer and cook for about 5 minutes.
2. Add the cream cheese, and stir until well combined. Return to a simmer and cook for another minute, then serve.