Sunday, November 4, 2012

Cream of Spinach Soup

This is a deliciously creamy soup you will find yourself making over and over again.

Serves 4

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

  1. 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.
  2. pour the spinach mixture into a blender or food processor and add a little of the stock. Blend until smooth.
  3. 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. 
  4. Add the cream to the pan, stir well, and heat through. Do not boil. Serve hot, garnished with long strips of chives.

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