Here is a lovely and creamy spinach soup with a hint of cumin, cayenne pepper, and freshly grated nutmeg.
Creamy Spinach Soup
7 Tablespoons unsalted butter
1 cup chopped onion
1-1/2 pounds fresh spinach; stemmed, rinsed, dried, and finely chopped
6 Tablespoons all purpose flour
1 Tablespoon Dijon-style mustard
3/4 teaspoon ground cumin
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground red (cayenne) pepper
2 cups heavy cream
8 cups chicken stock (preferably homemade)
2 teaspoons salt, or to taste
Freshly ground black pepper, to taste
1. Melt butter in a large heavy saucepan over medium heat. When foam subsides, add onion; saute, stirring often, until softened, about 3 minutes. Add spinach; cook, covered, until spinach is wilted, 4 to 5 minutes.
2. Sprinkle spinach with flour, mustard, cumin, nutmeg, and ground red pepper. Whisk mixture, still over medium heat, until smooth, 2 to 3 minutes. Stir in cream; cook, stirring occasionally, until mixture thickens slightly, 2 to 3 minutes. Reduce heat to medium-low. Gradually whisk in the chicken stock. Cook just until soup is heated through; do not allow to boil. Remove from heat; add salt and pepper to taste. Serve immediately. Makes about 9 cups soup, serving 8.