- 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.