Cream of Spinach Soup Print Email

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or other stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

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 nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.

Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. 4 servings. Tony Cenicola/The New York Times

Notes: Be extremely careful when puréeing hot soup. If time allows, it is safest to cool the soup before puréeing it. (Resting the cooking pan in a larger one filled with ice water is the most efficient way.) To reduce the chance of spattering, pulse the blender on and off a couple of times before leaving it on, and hold the top down.