Creamy Spinach Soup with Dill

• 1 pound curly spinach, stemmed (20 cups)
• 2 tablespoons unsalted butter
• 2 tablespoon all-purpose flour
• 2 small shallots, finely chopped
• 4 cups chicken stock or low-sodium broth
• 1 cup heavy cream
• 2 tablespoon chopped dill, plus more for garnish
• Kosher salt
• White pepper
• Pinch of freshly grated nutmeg
• 2 hard-boiled eggs, halved or quartered, for garnish

1. In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes.
2. Drain and transfer to a bowl of ice water to cool.
3. Drain well and squeeze out any excess water.
4. Chop the spinach.
5. In a large saucepan, melt the butter.
6. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes.
7. Add the shallots and cook until softened, about 2 minutes.
8. Whisk in the stock and bring to a boil.
9. Cook for 5 minutes.
10. Stir in the heavy cream and the 2 tablespoons of dill; cook until slightly thickened, about 5 minutes.
11. Stir in the spinach.
12. Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg.
13. Ladle into bowls, garnish with the eggs and chopped dill and serve.

curly spinach, unsalted butter, flour, shallots, chicken stock, heavy cream, dill, kosher salt, white pepper, nutmeg, eggs

Taken from www.foodandwine.com/recipes/creamy-spinach-soup-dill (may not work)