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