Cream of Spinach
CREAM OF SPINACH
1 bunch fresh spinach, washed several times
1/4 cup medium onion, minced (about 1/2 medium onion)
1/4 cup celery (include some of the inner leaves - they lend a lot of flavor)
1 Tbsp butter
2 Tbsp flour
3 cups chicken broth
1/2 cup cream
1/4 cup dry sherry
1/4 tsp ground nutmeg
salt, and white pepper to taste
Wash spinach carefully several times and discard any thick stalks. Melt butter over medium heat and add the onion and celery and sautee until onion is translucent. Stir in flour, add salt and pepper, and cook for another 2 minutes.
Add chicken stock, stirring well. Heat until it begins to boil. Add spinach and simmer for 15 minutes. Remove from heat and allow mixture to cool for 15 minutes.
Using a food processor with steel blades, or a blender, puree in batches until it is smooth with dark green flecks. Be sure to cover processor or blender to avoid splashing the hot mixture on yourself. Return to a medium heat, taste and correct seasonings if necessary.
Stir in cream, sherry and nutmeg. Heat slowly making sure this mixture does NOT boil. Can be garnished with bacon crumbles if desired.
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