Power Spinach Bisque with Egg

Power Spinach Bisque with Egg

Recipe: | Abreo | Rockford, IL

Yield: 1 quart


  • 4 eggs
  • 8 oz. spinach
  • 8 oz. + 2 tbsp. cream
  • 32 oz. vegetable stock
  • 4 oz. butter
  • 1/2 lemon, juiced
  • 1 fennel bulb, sliced thin
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch parsley, chopped
  • 1 large russet potato, peeled, diced small
  • Salt & pepper to taste


  1. Before starting the soup, hard boil eggs. Place in saucepot of cold water and turn heat on high, after water boils add eggs and set timer for 10 minutes. After 10 minutes run under cold water, peel and set aside.
  2. Start by bringing a pot of water to boil. While water is heating, fill bowl with ice water for shocking cooked spinach. When water comes to boil, add spinach and stir for about 5 to 10 seconds, drain spinach and add to ice water to stop cooking and retain bright green color.
  3. Next in a medium saucepot add butter, fennel and onion; cook on medium heat until onions and fennel soften (but don’t brown.)
  4. Then add vegetable stock, potato and cream (less the 2 tbsp.) Bring to a simmer and cook until potato is fully cooked. Remove from heat and allow to cool slightly.
  5. Remove spinach from ice water and squeeze excess water out.
  6. Next add cream mixture to blender and process until smooth.
  7. Then add cooked spinach, parsley, cilantro and process again until smooth. Add lemon juice, and salt and pepper to taste. (Do not over blend or you will cook spinach and soup will turn brown.)
  8. To serve, ladle soup in bowl and drizzle each with extra cream.
  9. Then chop hard-boiled eggs and put on top of soup.

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