Grey and rainy here in the North Bay, but weather report says long lasting sun in the weekend and the next future. A fresh bunch of spinach and I took my chance for a may be my last hot soup of the season.
Finely slice garlic and onions and gently sauté with oil in a deep medium sized pan until blond and soft. Add the vegetable broth, meaning add two cups water and two teaspoons vegetable base. Stir well, add the potato cubes and bring to a boil. Reduce heat and simmer for 10 minutes, until potatoes are soft. Add spinach and cream. Stir until leaves wilt, about 3-4 minutes. A very short cooking of spinach is critical to obtain an intense and brilliant green color. Remove from heat and cool the soup to warm. Blend the soup using an immersion blender until smooth. Season with salt, pepper, and nutmeg. I sauteéd a spoonful of pine-seeds in a little butter and used them as decoration.
To complete this dish prepare some garlic and cheese crostini as follows. Cut in two halves a clove of garlic and slightly spread the slices of bread (I used a Semifreddi’s ciabatta). Grate some cheese in rough flakes on the crostini, it might be parmigiano, grana, or even jack if it pleases your palate, and broil for about 10 minutes. Enjoy very warm and stay dry!