Yield: 4 servings.
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 pounds fresh baby spinach,
stems removed if preferred
1 teaspoon garlic powder
½ cup heavy whipping cream
4 ounces cream cheese, softened
¼ cup vegetable stock
½ cup freshly grated parmesan cheese
¼ teaspoon ground nutmeg
Salt and pepper, to taste
In a large stock pot over medium heat, add butter and onion; cook until onion becomes translucent, about 5 to 7 minutes.
Reduce heat to medium-low and add fresh spinach. Cover with lid and cook for 5 minutes. Stir in garlic powder, heavy cream, cream cheese, vegetable stock, parmesan, and nutmeg. Cook for 3 to 5 minutes, stirring occasionally.
Add salt and pepper to taste.
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