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Creamy Spinach and Lentils Soup (02.09.12)

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1/2 tablespoons olive oil1 rib of celery, sliced thinly1 large carrot, scrubbed and grated2 cloves garlic, minced2 cups vegetable broth2 cups Gossner Milk1 bay leaf1 teaspoon dried basil3/4 cup lentils (any kind)8 ounces fresh spinach, well-washed and tough stems removed, coarsely chopped4 ounces Gossner Swiss Cheese, shreddedSalt and Pepper, to taste
In a large heavy-bottomed soup pot, heat the olive oil over medium heat. Add celery, carrot and garlic, stirring to coat with oil. Add salt and pepper. Sauté for 4-5 minutes stirring occasionally.

Add stock, milk, bay leaf, basil, lentils salt and pepper, to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 25-30 minutes. Five minutes before serving, add spinach to soup, stirring to combine.
 
Serve with shredded cheese for topping.

Cheese and Scallion Quarters
4 pieces of bread, any type2 teaspoon Gossner Sweet Cream Butter, softened4 slices Gossner Muenster Cheese2 scallions, diced
Preheat oven to 400 degrees.

Spread half a teaspoon of the butter over each slice of bread. Top with a slice of cheese. Bake in the oven for 5 minutes. Top with scallions when cooked. Serve immediately.