To make a good cream of spinach soup, wilt 2 pounds of fresh spinach in salted, boiling water. In another pot, sauté one diced onion in 1/4 cup of butter. Stir in1/4 cup flour, and whisk in 1 cup of chicken broth and 1 cup of cream. Add the spinach.
Allow the flour to incorporate completely into the butter and onion mix before adding broth and cream. Replace the cream with evaporated milk to make a lighter soup. For a creamier texture, use an immersion blender to fold the spinach into the soup. Add salt and pepper to taste.
Customize the basic cream of spinach soup to your taste. Add in 1 cup of shredded cheese toward the end of cooking, stirring it constantly until all of the cheese is melted. For extra protein, stir in 1 cup of chopped chicken. You can also add in 1 cup of chopped vegetables for additional bulk. Garlic and potato make a richer, heartier soup.
Serve the soup hot, and drizzle a tablespoon of fresh cream onto the top. Top the soup with a hint of freshly grated nutmeg or lemon zest, or sprinkle grated cheese on top. Place chunky croutons in the soup for a hint of crunch, or serve it alongside crusty bread.