This is a delicious soup. Pair with an entrée salad for a complete luncheon. This soup is also appropriate for group brunches.

INGREDIENTS | SERVES 6
Carb Level: Low

• 2 (10-ounce) packages frozen chopped spinach
• 1 cup chopped white onion
• 6 cups chicken stock
• ¼ teaspoon salt
• Freshly cracked black pepper, to taste
• Freshly grated nutmeg, to taste
• 2 cups half-and-half, at room temperature

1. Combine the spinach, onions, and stock in a large saucepan over medium-high heat. Bring to a low boil and reduce heat to a simmer. Cook until the spinach is tender, about 10 minutes, stirring occasionally.

2. Remove from heat, add the salt, pepper, and nutmeg, and let cool for several minutes.

3. Transfer the spinach mixture to a food processor fitted with a metal blade (or a blender). Process until smooth. Work in batches if necessary.

4. Transfer the spinach mixture back to the saucepan and slowly add the half-and-half, stirring constantly to combine. Reheat gently until heated throughout, about 6 to 8 minutes; do not boil.

5. Taste and adjust seasoning as desired. Serve hot.

Per serving: