Recipe for cooking spinach almond bisque

Soups for Salads :: Chowders and Bisques

Spinach-Almond Bisque

2 tsp. canola oil
1/2 C. sliced almonds
1 (10 1/2 oz.) can condensed cream of potato soup
2/3 C. half-and-half
1 (10 to 12 oz.) pkg. frozen spinach, thawed
Salt, to taste

Heat oil in skillet over med. high heat. Add almonds and toss until browned lightly; about 3 min. Set aside 2 Tbsp. for garnish.

Mix together in blender remaining almonds, soup, half-and-half and spinach; blend until spinach is chopped finely. Pour into saucepan and heat, stirring often. Add salt and pour into soup bowls. Garnish with an orange slice and the remaining slivered almonds.

Servings 4 to 6.