Florentine soup

Ingredients
Serves 4
1 kg fresh spinach
¼ cup butter
1 chopped shallot
¼ flour
2-1/2 cups chicken or vegetable stock
2 cloves crushed garlic
¼ tsp grated nutmeg
2-1/2 cups milk
3 tbsp whipping cream
¼ cup whipping cream
2 boiled sliced eggs to garnish
Salt & pepper to taste

1.Wash the spinach and discard the stalks then coarsely chop then boil over medium heat until it is cooked the remove from the water, drain and set aside.

2.Melt the butter in a large pan and the fry the garlic and butter until the latter becomes translucent. Add the flour and cook a minute longer then add the spinach and stock. Simmer another 10 minutes or so adding salt and pepper as needed plus the nutmeg.

3.Process the spinach mixture in a food processor until it becomes pureed. Remove and gently reheat adding the milk.

4.Just before serving stir in the whipping cream. When you are ready to serve swirl in 1 tablespoon of whipping cream on to each portion of soup and garnish with the boiled egg slices.