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Ingredients
2 T clarified butter
3 cups chopped onions
5 cups Imagine® Organic Chicken or Vegetable Cooking Stock
2lb fresh baby spinach leaves – reserve 8 leaves for garnish
4 T butter
¼ cup unbleached white flour
1 ½ t sea salt
1 t coarsely grated black pepper
½ t freshly grated nutmeg
½ cup heavy cream
Directions
- Melt the clarified butter in a heavy saucepan
- Add onions and sauté until the onions become translucent about 5 minutes
- Add 4 cups of the stock and bring to the boil, reduce to a simmer for 10 minutes and add all the spinach leaves
- Bring the soup to a boil again and remove from heat.
- Melt the remaining butter in a heavy saucepan and stir in the flour (roux mixture)
- Cook the roux for about 2 minutes and slowly stir in the remaining stock and remove from heat.
- Pour the spinach mixture into the bowl of the food processor and puree until smooth
- Slowly add the spinach puree back into the roux mixture stirring constantly. Add the salt, pepper and nutmeg.
- Reheat until hot, pour in the heavy cream. Do not boil.
- Adjust seasoning to taste and garnish each bowl with spinach leaves and serve
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