Winter Spinach Soup

Winter Spinach Soup
1 tablespoon olive oil
1 shallot, peeled, sliced thinly
1/2 small onion, peeled, sliced thinly
1 clove roasted garlic
10 ounces baby spinach, stemmed
Salt and white pepper, to taste
Ground nutmeg, to taste
1/3 cup heavy cream, optional
1 cup chicken stock, vegetable stock or water
3 ounces butter
Heat a medium size nonstick pan over the fire and place the olive oil in it, Add in the sliced shallots, onion and roasted garlic and stir for 2 to 3 minutes until softened but not colored.
Next, add the washed baby spinach - stemmed, if necessary. Add in some salt, pepper and a pinch of nutmeg and then stir for 1 to 2 minutes until softened.
Add cream, if using, and reduce by half until thickened. Add the stock or water and heat until the liquid boils
Transfer the mixture to a blender, add in the butter and puree until very smooth. Transfer to a pot to heat through until ready to serve.
Serves four to six.
Chef Bruce Sherman, North Pond Cafe, Chicago