10 ounces fresh spinach, washed, trimmed and coarsely chopped
4 cups chicken stock
1/2 cup chopped yellow onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
In a large Dutch oven, bring spinach and broth to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.
Meanwhile, in a large skillet, sauté the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.
Add the cream, milk, pepper and nutmeg; heat through but do not boil.
You can puree this in batches in the food processor or with an immersion blender until smooth, if you like.