Your Sunday Recipe

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.
Enjoy.