To beat the chill of the last few days here in not-so-sunny Florida, I opted for a quick soup this past weekend.  This soup served double duty as it fulfilled my need for green leafy vegetables.  This soup is creamy without being thick and rich without being overpowering.   The spinach is definitely the star in this dish and not just tossed in as a garnish or an afterthought.  The grated nutmeg elevates the spinach to such a level that it truly deserves its place in the limelight.  And please please please always use fresh nutmeg.  A whole piece of nutmeg will last indefinitely and the stuff in the tin really just doesn’t cut it for fresh spinach.  Nutmeg graters are inexpensive and a great way to zest and store these nuggets of flavor. 

CREAMY SPINACH SOUP

4 cups chicken broth

1/2 cup yellow onion, diced

1/2 cup carrot, grated

1 tsp. kosher salt

1/2 tsp. ground pepper

1/4 tsp. freshly grated nutmeg

6 tbsp. butter

6 tbsp. flour

1 cup milk

8 cups spinach, stemmed, sliced into ribbons

2 cups heavy cream

1 tbsp. grated lemon zest

Simmer broth, onion, carrot and seasoning in a stockpot for 15 minutes.  In a saute pan, melt the butter and whisk in flour until smooth.  Add the milk, stirring to prevent lumps.  Cook for a minute or so to eliminate the floury taste.  Stir this thickening into the soup base.  Add the spinach and cook to wilt, about 1 minute.   Remove from heat and stir in cream and zest.  Serve with toasted almonds. 

FOR TOASTED ALMONDS:   Melt 2 tsp. butter in a saute pan.  Add the almonds and toast until they begin to brown, about five minutes, stirring often.