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Creamy Spinach Soup

- from The Minimalist Cooks at Home  

  • 1 lb. spinach
  • 2 cloves garlic, minced
  • 3 c. chicken stock
  • 1 cup light cream, half­and­half or milk
  • a tiny grating of nutmeg
  • salt and freshly ground black pepper
  • chopped parsley or mint for garnish, optional  

Combine the spinach, garlic and stock in a saucepan and simmer briefly, uncovered until the spinach wilts but still remains green. Carefully puree in a blender, in batches if necessary, until smooth. Stir in the cream, half­and­half or milk and nutmeg and reheat gently; do not boil. Season to taste, garnish if you like, and serve.

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