Cream of Spinach Soup

By mhatkinson

Ingredients

• 2 pounds spinach
• 4 tablespoon butter
• 2 shallots, finely chopped
• 1/4 cup flour
• 5 cups chicken or vegetable stock
• 3 cups milk
• 1/4 teaspoon grated nutmeg
• 1/2 cup half and half or heavy cream

Details

Servings 6

Preparation

Step 1

Wash spinach, remove all prominent stems. Place spinach in a colander and pour boiling water over to wilt the spinach. Turn with tongs to make sure all have been blanched. Once cool enough to handle, squeeze to remove excess liquid. Set aside.

Melt the butter in a pan, add the shallots and cook over low heat until soft but not brown. Blend in the flour and cook, stirring, until straw colored. Pour in the stock and milk. Simmer 15 minutes. Add the spinach. Season and stir until boiling. Cover and simmer 5 minutes.

Strain and reserve liquid and work spinach through a sieve, then stir liquid into the puree: or Puree soup in blender. Return soup to the pan. Heat to almost a boil. Taste for seasoning and add nutmeg. Remove from heat and stir in half-and-half or heavy cream.