30 min, 2 servings.
I took this recipe from one of my favorite food writers, Mark Bittman, who I find is a great master of minimalism and straightforwardness. This recipe is epitomizing the coexistence of simplicity and amazing flavor. Also, the super green color of it is all about spring and well-being.
1 lb (250 g) spinach (tough ends removed)
2 spring onions or 5 scallions
1 ½ cups vegetable stock
pinch of nutmeg
salt & pepper
½ cup heavy cream
Combine spinach, onions and stock in a medium pan and turn heat to medium-high. Bring to boil, cover, lower the heat. Simmer for 10-15 minutes, stirring occasionally. Turn the heat off, add nutmeg, salt and pepper to taste. Allow to cool for 5 minutes.
Transfer to the blender (or use an immersion blender) and purée very carefully, in batches and use a towel (hot soup can explode if filled to the top of the blender).
Return to the pan, add cream, reheat, gently stirring a couple times. Adjust seasonings.
Serve warm with your favorite bread and cheese (optional).