This recipe, believe it or not, came from our dining hall in college. No joke. Admittedly the food at Dartmouth was far above average, but specifically the food at Collis Hall was what I wound up living on for breakfast and lunch during my freshman year. Collis was about 50 feet from my dorm room, and while small, had an excellent selection of food. An omelet station, smoothies for the morning, a great sandwich and wrap area, and an ever-changing array of soups to go along with the sandwiches, and the requisite coffee for early morning classes ("early morning" being "10 a.m."). Back then I was still in the "fledgling chef" phase, but as soon as I tasted this soup, I knew that it was one that would be added to my quiver. The nice thing about this particular dining hall was that since it prided itself in "health" and "nutrition", the ingredients for each soup were listed on a card in front of the soup station. Thus I was able to take quick crib notes on the ingredients of the soup, and from there I experimented to come up with the proper proportions. Along the way I added a freshly toasted crouton to the dish, and now I can make it in my sleep. I figured that there was no better way to showcase spinach as an ingredient than in this unique, creamy bisque that takes no time at all to make. Spinach and walnuts? Who would have thought the would work out so well? Back in the day I used to cut corners and make it with canned spinach (for shame!) but now I use fresh. Also because everyone would laugh at me if I posted a recipe with canned spinach, obviously.

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