A Soup to Keep you Warm

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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. 

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