“Green Monster” Spinach Soup Recipe – Todd Heberlein Volante Farms

Chef Todd

Chef Todd

Every day Chef Todd, and his intrepid crew of culinary cut-ups, transforms their own harvest, with some of the finest ingredients from around the world, into a vast selection of mouth-watering dishes.

Inspired by what’s in season, there is always something delicious to take home. If you like to cook, be sure to check out all the wonderful recipes available at the front of the store. You’ll find choices from Chef Todd as well as our very own cookbook author, Lynne Wilson. Their kitchen is always cooking so you don’t have to! They’ll keep you well fed with flavorful appetizers, main courses, soups, side dishes, and salads. Favorites include:

Pasta & potato salads, chicken cutlets in fresh herbs, a variety of cheesy quiche, Greek and chicken Caesar salads, sweet & sour or cayenne chicken bites, seasonally-inspired chicken salads, roasted chicken with veggies, pasta with chicken & broccoli florets, and our great selection of soups and salads.



“Green Monster” Spinach Soup

Serves 8-9
Meal type Cheese, Garlic, Nutmeg, Potato, Spinach
Season Fall, Spring, Summer, Winter


  • 5 5 Yukon Gold potatoes, peeled & roughly chopped

  • 2 lbs. spinach, washed and stemmed
  • 2 yellow onions, roughly chopped
  • 3 garlic cloves
  • 1 cup light cream
  • 1/4 cup Romano cheese

  • 2 Tbs. butter
  • Salt and pepper

  • Pinch of nutmeg

  • Water


1 Melt butter in a large soup pot.
2 Add onions and garlic and brown for about 10 minutes.
3 Add potatoes, nutmeg, and enough water to just barely cover the potatoes.
4 Simmer until potatoes are soft, about 20 minutes.
5 Remove from heat. Add spinach and let sit for 8 to 10 minutes until spinach wilts.
6 Puree in a regular blender or immersion blender.
7 Add cream, cheese, and season with salt and pepper.

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