For anyone from Galesburg or anyone who has ever stopped by, there are a few food items everyone always talks about. We used to have an amazing doughnut shop, a restaurant that is known for cinnamon rolls, and a cafe that has an absolutely fantastic Spinach Bisque.

I was in love with the bisque. To further prove my point, when I was in high school, we use to have a foreign language day potluck where everyone would be something from the language they were studying. Looking back, I am not quite sure how they expected 100 high school students to prepare food, but we always did. I studied French and every year I would bring (can you guess?) Spinach Bisque. The recipe? Frozen spinach, velveeta, and maybe one or two more ingredients. Thinking about that recipe makes me want to cry, like really. Spinach Bisque made with half and half beats velveeta any day of the week.

So, I found this recipe that was suppose to mimic Landmark’s Spinach Bisque. I wanted to make this a really special meal and I decided to make bread bowls to go along with the Bisque. The final product was amazing. I didn’t have cheddar cheese so I used what I had but still, this bisque was wonderful. Probably not the most healthiest (I will probably try something a little healthier next time) but the perfect meal to have after running around in the snow for an hour.

 (*disclaimer- no, this is not the Landmark’s recipe and if you read through the comments, you’ll see why. However, I still really love this bisque!)

Spinach Bisque
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • 1 bag fresh spinach (5 oz), julienned
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • ¼ cup onion, diced
  • 4 cup vegetable broth (originally chicken, feel free to use)
  • 2 cup half and half
  • pinch salt and pepper to taste
  • ¼ cup cornstarch
  • 4 cup cheese, your choice
  1. In a large stock pot over medium heat melt butter and olive oil. Add onions and saute until soft, about 5-7 minutes. Whisk in cornstarch- the mixture should turn into a paste. Add 3 cups chicken broth and spinach into pot and simmer until spinach is tender. Add half and half, cheese, and salt/pepper. Continue to let Bisque simmer, never bringing to boil. If soup is too thick, add the remaining cup of chicken broth. Let simmer for about 20 minutes. Serve with sprinkle of Parmesan.
  2. Bisque is better and slightly thicker the second day.

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