Cream of Spinach Soup 

Serves 4

• 2 tablespoons butter
• 1 small onion, chopped
• 1 1/2 pound fresh spinach, chopped
• 5 cups vegetable stock
• 1 cup coconut cream
• freshly grated nutmeg
• 1 1/4 cups whipping cream
• salt and fresh ground pepper
• long strips of fresh chives, to garnish

Melt the butter in a pan over a moderate heat and sauté the onion, stirring occasionally, for a few minutes until soft.  Add the spinach,  cover the pan and cook gently for 10 minutes, until the spinach has wilted and reduced.

Pour the spinach mixture into a blender or food processor and add a little of the stock.  Blend until smooth.

Return the mixture to the pan and add the remaining stock and coconut cream, with salt, pepper and nutmeg to taste.  Simmer for 15 minutes to thicken.

Add the whipping cream to the pan, stir well and heat through, but do not allow the soup to boil.  Serve immediately, garnish with strips of chives.