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Creamy Spinach Soup
- from The Minimalist Cooks at Home
- 1 lb. spinach
- 2 cloves garlic, minced
- 3 c. chicken stock
- 1 cup light cream, halfandhalf or milk
- a tiny grating of nutmeg
- salt and freshly ground black pepper
- chopped parsley or mint for garnish, optional
Combine the spinach, garlic and stock in a saucepan and simmer briefly, uncovered until the spinach wilts but still remains green. Carefully puree in a blender, in batches if necessary, until smooth. Stir in the cream, halfandhalf or milk and nutmeg and reheat gently; do not boil. Season to taste, garnish if you like, and serve.
