-
1
Put on a pan of water to boil while you prepare your spinach.
-
2
Have ready a bowl of ice water and a colander.
-
3
When the water is ready,add a pinch of salt, then blanch the spinach for about 20 seconds in the boiling water.
-
4
Immediately strain the spinach through a colander and set into a bowl of ice water, to stop it cooking.
-
5
Now get out two small saucepans, one for milk, the other for cream.
-
6
In one pan, add just the milk and reduce it by half,being careful not to allow to burn, stirring often.
-
7
In the other pan,add the cream with shallots (left whole but peeled) and garlic(peeled and cut into halves) and heat just to a simmer, then remove from the heat and allow to steep for about 30 minutes.
-
8
Strain out the shallots and garlic (discard them) from the cream and also drain the spinach well.
-
9
Make sure the milk and cream are both cooled slightly before you continue.
-
10
Put spinach and cream in blender, bledn, then slowly add the milk and continue blending.
-
11
Once smooth, pass through a sieve and season with salt, pepper and a little nutmeg to taste.
-
12
You should end up with a smooth, pale mint green colored creamy soup.
-
13
Serve chilled or heated over very low heat to just warm (I served mine heated).
