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Cream of Spinach Soup

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Ingredients
  

INGREDIENTS

  • 1 pound spinach well washed, thick stems trimmed
  • 3 spring onions or 3 bunches scallions trimmed and roughly chopped
  • 3 cups chicken or vegetable stock
  • Small grating of nutmeg
  • Salt and pepper
  • 1 cup heavy or light cream half-and-half or milk

Instructions
 

  • 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
  • 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.