ingredients
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
- salt and freshly ground black pepper
- 1/2 teaspoon nutmeg, freshly ground
- 2 cups heavy cream
- 1 teaspoon chopped garlic
- 1 small onion, finely chopped (3/4 cup)
- 2 tablespoons unsalted butter
- 2 boxes (10 ounces each) frozen chopped spinach, thawed and drained
prepration
In a large stockpot, melt butter over medium heat. Add onion and saut until softened, about 4 minutes. Add garlic and saut until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes, to allow flavors to blend.
Puree soup in blender in batches and return to pot.
Add cream and cook on low until heated through. Finish with nutmeg and season to taste with salt and pepper.
