Cream of Spinach Soup
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Ingredients
- 1pound spinach, well washed, thick stems trimmed
- 3spring onions or 3 bunches scallions, trimmed and roughly chopped
- 3cups chicken or vegetable stock
- Small grating of nutmeg
- Salt and pepper
- 1cup heavy or light cream, half-and-half or milk
Directions
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.
Source: https://cooking.nytimes.com/recipes/5936-cream-of-spinach-soup