Ingredients
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/2 cup crumbled goat cheese
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 pound baby kale and/or Swiss chard leaves, tough stems removed
3/4 pound baby spinach leaves
4 cups vegetable or chicken broth
2 tablespoons Marsala cooking wine
1 large Russet potato, peeled and diced
1 tablespoon chopped fresh thyme leaves
2 cups plus 2 tablespoons water, divided
1/2 teaspoon salt, divided, plus more to taste
2 yellow onions, chopped
1 tablespoon olive oil
Step by step
Heat oil in a KitchenAid® Tri-Ply Copper 10″ Skillet over medium-high heat. Add onions and 1/4 teaspoon salt; cook, stirring often, 5 minutes until onions begin to brown. Reduce heat to low; add 2 tablespoons water and fresh thyme leaves. Cover and cook, stirring occasionally, 25 minutes until onions are a deep caramelized brown.
Meanwhile, in a KitchenAid® Sculptured Stainless Steel Stockpot over high heat, bring remaining 2 cups water, diced potato and 1/4 teaspoon salt to a boil. Reduce heat to medium and simmer 10 to 15 minutes until potatoes are soft.
Once onions are caramelized, stir in Marsala wine, then add mixture to stockpot along with broth. Bring to a simmer. Stir in spinach, kale, cayenne pepper and nutmeg until greens are just wilted.
Remove from heat. Add goat cheese, butter and lemon juice and stir until cheese and butter are melted. Pour soup in batches into a KitchenAid® Torrent™ Blender and puree until smooth. Add more salt or lemon juice to taste, if desired.