![Creamy Spinach Soup with Dill](https://cdn.statically.io/img/www.foodandwine.com/thmb/iW1cxhJJiT04l86vwpbENQ6HKMM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/creamy-spinach-soup-with-dill-xl-recipe0216-203e7ca4fbac4342afd4549d46c615fc.jpg)
Ingredients
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1 pound curly spinach (20 cups stemmed)
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2 tablespoon unsalted butter
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2 tablespoon all-purpose flour
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2 shallots (small finely chopped)
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4 cups chicken stock or low-sodium broth
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1 cup heavy cream
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2 tablespoon dill (plus more for garnish chopped)
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Kosher salt
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White pepper
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1 pinch of nutmeg (freshly grated)
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2 hard-boiled eggs (halved or quartered, for garnish)
Directions
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In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.
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In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.
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Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.