Cream of Spinach Soup (SB)

By hmp13

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 1/2 pounds fresh spinach, chopped
• 1 1/4 quarts vegetable stock
• 2 ounces creamed coconut
• Freshly grated nutmeg
• 1 1/4 cups light cream
• Salt and pepper
• Fresh snipped chives, to garnish

Preparation

Step 1

Melt the butter in a saucepan over medium heat. Add the onion and sauté for a few minutes until soft. Add the spinach, cover the pan and cook slowly for 10 minutes until the spinach wilts and reduces.

Pour the spinach mixture into a blender or food processor and add a little of the stock. Blend until smooth.

Return the mixture to the rinsed pan. Add the remaining stock and the creamed coconut, with salt, pepper and nutmeg to taste. Simmer for 15 minutes to thicken.

Add the cream to the pan, stir well and heat through. Do not boil. Serve hot, garnished with long strips of chives.