Ingredients
1 lb. spinach, washed with heavy stems removed
1 Tbsp. grated onion
2 Tbsp. flour
2 Tbsp. butter
1 c. chicken stock
3 c. milk
Parmesan cheese
nutmeg
salt
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Bring water to boil; add spinach. Bring water back to boil. Remove from heat and ladle spinach from water; drain and press out moisture. Chop finely. Toss onion into flour. Melt butter in saucepan. Add onion; cook until onion wilts (2 to 3 minutes). Slowly add stock and stir constantly. Slowly add milk; cook until slightly thickened. Add spinach; reheat. Season with salt and a few grains of nutmeg. Serve with Parmesan cheese over top.