Creamy spinach soup

Ingredients

• 450 ml Chicken stock, low-sodium
• 500 ml Milk
• 400 g Spinach, washed, chopped roughly
• 50 g Butter, unsalted
• 3 tbsp Heavy cream
• 1 pcs Onion, peeled, chopped
• 2 clove Garlic, crushed
• 1 sprig Thyme, fresh, whole
• 1 tsp Lemon zest, finely grated
• 1/4 tsp Nutmeg, ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Melt the butter over medium-high heat in sauce pot; add garlic and onions then cook, stirring for 5-6 minutes or until tender.
2. Pour in the stock then stir to combine.
3. Simmer for 10 minutes then stir in the milk; bring to a simmer again.
4. Stir in lemon zest and spinach, then add the thyme sprig.
5. Season with pepper then cover and simmer for 15 minutes or until spinach is completely wilted.
6. Remove the soup from heat, discard thyme.
7. Purée the soup with an immersion blender, working in carefully and precisely.
8. Serve soup in bowls, drizzled with cream and sprinkled with nutmeg.