2 tablespoons butter
1 small onion, chopped
1 1/2 pounds fresh spinach, chopped
1 1/4 quarts vegetable stock
2 ounces creamed coconut
freshly grated nutmeg
1 1/4 cups heavy cream (light if you are a wimp)
salt and freshly ground black pepper
fresh snipped chives to garnish
- Melt the butter in a saucepan over medium heat. Add the onion and saute for a few minutes until soft. Add the spinach, cover, the pan, and cook slowly for 10 minutes until the spinach wilts and reduces.
- pour the spinach mixture into a blender or food processor and add a little of the stock. Blend until smooth.
- Return the mixture to the rinsed pan. Add the remaining stock and the creamed coconut, with salt, pepper, and nutmeg to taste. Simmer for 15 minutes to thicken.
- Add the cream to the pan, stir well, and heat through. Do not boil. Serve hot, garnished with long strips of chives.