1 bunch fresh spinach
1/4 cup medium onion, minced (about 1/2 medium onion)
1/4 cup celery (chopped, including leaves)
1 Tbsp butter
2 Tbsp flour
3 cups chicken broth
1/2 cup cream
1/4 cup medium sherry
1/4 tsp nutmeg
to taste salt, white pepper
Wash spinach carefully, and discard any thick stalks.
Melt butter over medium heat.
Add onion and celery and saute until onion is translucent (about 3 minutes.)
Stir in flour, add salt and pepper, and cook for 2 minutes.
Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently.
Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes.
Using a food processor with steel blades, or a blender, pur' ee the mixture in batches until it is smooth with dark green flecks.
Return to a medium heat, taste and correct season-ing.
Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.