Quick, satisfying, and nutritious. The purpose of pureeing the soup is to blend the onions for a smoother texture. It’s okay if the spinach pieces stay intact. Thank you Batsheva for another great recipe!
Sauté the onion in butter over medium heat for five to seven minutes, until translucent.
Add spinach and garlic, sauté for two more minutes.
Stir in flour. Add pareve chicken stock gradually. Season with salt, pepper, and nutmeg.
Simmer uncovered for 25 minutes.
Add milk and cream and cook another 15 minutes uncovered.
Puree with an immersion blender until onions are liquified. Simmer additional 15 minutes.
Season to taste with additional seasoning if needed. Serve hot with toasted pine nuts. Garnish with fresh baby spinach leaves and/or herbed goat cheese.