Cream of Spinach Soup

By AnneS

Ingredients

• 1 pound spinach, well washed, thick stems trimmed
• 3 spring onions, or 3 bunches of scallions, trimmed and roughly chopped
• 3 cups chicken stock
• S & P
• 1 cup heavy or light cream, half-and-half, or milk

Preparation

Step 1

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 a sprinkling of S & P, and let cool for at least a few minutes.

Pour soup into a blender, in batches if necessary, and carefully puree. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasonings and serve.

Serves 4.