CREAM OF SPINACH SOUP
About 7 cups; 4 to 5 servings
Fresh spinach is best for this soup, but you can substitute three 10-ounce packages frozen chopped spinach, thawed and drained. Any cooking green can be cooked until tender and used here, such as chard, collards, or nettles.
Stem and wash thoroughly:
- 2 pounds spinach
Place in a pot with:
- ¼ cup water
Cover, set the pot over medium heat, and cook until the spinach has wilted, about 5 minutes. Transfer to a colander to drain, then press out the excess water and coarsely chop. Set aside. Return the pot to medium-low heat and add:
- 2 tablespoons butter
- 1 small onion, chopped
Cook, stirring, until tender but not browned, about 5 minutes. Stir in:
- 2 tablespoons all-purpose flour
Increase the heat to medium and cook, stirring constantly, for another 2 minutes. Do not brown the flour. Gradually whisk in:
- 2 cups milk
- 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth
Simmer over low heat, stirring occasionally, until slightly thickened, about 10 minutes. Add the reserved spinach and puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:
- ¾ to 1 cup heavy cream or half-and-half, to taste
Set over low heat until warmed through. Season with:
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- (¼ teaspoon freshly grated or ground nutmeg)