Cream of Spinach Soup

• 4 cups water
• 12 teaspoon salt
• 8 ounces boiling potatoes
• 8 ounces fresh spinach leaves, stems removed
• 2 12 tablespoons unsalted butter
• coarse salt
• fresh ground black pepper
• garnish of freshly grated nutmeg or shaved parmigiano-reggiano cheese

1. Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2" thick slices; boil over medium-high heat for twenty minutes.
2. Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color.
3. Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time.
4. Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese.

water, salt, boiling potatoes, fresh spinach leaves, butter, salt, fresh ground black pepper, nutmeg

Taken from www.food.com/recipe/cream-of-spinach-soup-76808 (may not work)