Cream Of Spinach Soup

• 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

1. Combine spinach, onions and stock in a saucepan, and turn heat to medium high.
2. Bring to a boil, and lower heat so mixture barely bubbles.
3. Cook, stirring occasionally, until spinach is very tender, about 10 minutes.
4. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
5. Pour soup into a blender, in batches if necessary, and carefully puree.
6. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally.
7. When soup is hot, adjust seasoning, and serve.

spinach, onions, chicken, grating of nutmeg, salt, light cream

Taken from cooking.nytimes.com/recipes/5936 (may not work)