If you want a break from all the greasy hot dogs and hamburgers this July 4th weekend and want a quick, light meal, here's a great recipe from the L.A. Times: Spinach soup with nutmeg and cream. It's a delicately flavored soup so in order not to overwhelm it, serve it with a lightly dressed salad and a whole grain bread and you're good to go. Have a Happy 4th.
16 oz young spinach leaves
2 tb buter
2 large shallots, finely sliced
1 clove garlic, minced
4 c chicken stock (1 16 oz box)
2/3 c. cream (half &half, or milk) or creme fraiche if you have it
1/2 - 3/4 tsp nutmeg
Salt/pepper to taste, garnish with grated lemon zest before serving.
Makes 5 generous cups of soup.
Wash spinach, put in large pan over medium heat and cook until spinach wilts, about 2 min. Drain into collander and squeeze out excess moisture.
Rinse out pan, add butter, saute shallots and garlic until soft (5 min). Season generously with salt, pepper. Add spinach and turn a few times to stir it all up.
Add sock and turn heat up to high. Bring to a simmer then remove from heat. Don't overcook or it'll change color. Coarsly puree the soup with an immersion blender. (If you over puree the soup will be a bit thin, but it's still yummy.) Add nutmeg, check seasoning, add cream., gently reheat. Add lemon zest as a garnish before serving.