Cream Of Spinach Soup By NYT Cooking

Author: Mark Bittman

Time: 30 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/5936-cream-of-spinach-soup

INGREDIENTS

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

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