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Creamy Spinach Soup with Fontina Toast

Recipe information

  • Yield

    4 servings

Ingredients

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3 10-ounce boxes frozen chopped spinach, defrosted and squeezed out dry in a kitchen towel, for the frozen peas
1 cup Fontina cheese, shredded, for the grated Parmigiano

Preparation

  1. Prepare as directed for the master recipe, #166, making the substitutions listed.

Rachael Ray 365: No Repeats
TagsSoupSoup/StewToastSandwichSpinachLeafy GreensVegetableFontinaCheeseDairySideStarterDinnerCookbooks
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