Spinach and Ginger Soup Perfumed with Cloves

• 4 cups chicken stock
• 10 ounces spinach, well washed and coarsely chopped
• 1 medium carrot, peeled and cut crossways into thick slices
• 1 medium (4 ounces) onion, coarsely chopped
• 1 large potato (89 ounces), peeled and coarsely chopped
• 1/21 fresh hot green chili, chopped (if using a jalapeno, use 1/4)
• One 1-inch piece fresh ginger, peeled and very finely chopped
• 2 whole cloves
• 10 black peppercorns
• Salt
• 1/2 cup heavy cream, plus a little more for dribbling
• 2 teaspoons lemon juice

1. Pour the stock into a good-sized pan, and stir in the spinach, carrots, onions, potatoes, green chili, ginger, cloves, and peppercorns.
2. Bring to a boil.
3. Cover, turn heat to low, and simmer 20 minutes or until potatoes are tender.
4. Blend the soup in batches until smooth.
5. Pour back into the pan through a coarse strainer, adding 3/4 teaspoon salt (more if the stock was unsalted), the 1/2 cup cream, and the lemon juice.
6. Mix and bring to a boil over medium heat, stirring and tasting for balance of seasonings.
7. Dribble a little bit of cream on top of every serving, if desired.

chicken stock, spinach, carrot, onion, potato, green chili, ginger, cloves, black, salt, heavy cream, lemon juice

Taken from www.epicurious.com/recipes/food/views/spinach-and-ginger-soup-perfumed-with-cloves-373746 (may not work)