Cream Of Spinach Soup

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    296 calories; 21 grams fat; 12 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 10 grams protein; 71 milligrams cholesterol; 381 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
2. 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.