/ Cream Soups
1Wash spinach carefully and discard any thick stalks.
2Melt butter over medium heat; add onion and celery and saute until onion is translucent (about 3 minutes).
3Melt butter over medium heat. Add onion and celery and saute until onion is translucent (about 3 minutes).
4Add chicken stock, stirring well; heat until it starts to boil, stirring frequently.
5Add spinach and simmer for 15 minutes; remove from heat and allow to cool for 15 minutes.
6Using a food processor with steel blades, or a blender, puree the mixture in batches until it is smooth with dark green flecks.
7Return to a medium heat, taste and correct seasoning.
8Stir in cream, sherry and nutmeg; do not allow to boil.