Ingredients
1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or other stock
Small grating of nutmeg
Salt and white pepper
1 cup heavy or light cream, half-and-half or milk
*couple strips of bacon and some of the oil
*cayenne
*lemon juice
*crushed garlic
*bit of extra bouillon
*little bit of fresh basil
*for thicker soup, add a bit of fine flour
sources:
http://bitten.blogs.nytimes.com/2009/05/11/featured-recipe-cream-of-spinach-soup/
Preparation
- Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. *3 save some spinach for the end and add some nice small peices for added effect.
