Fresh Spinach Soup

Serves 8

2 lbs. spinach, large stems removed and well washed (this is equal to 6 bags of baby spinach)
4 Tbs. unsalted butter
2 cups vegetable stock
2 cups milk
1/4 tsp. freshly ground nutmeg
2 oz. grated Parmesan cheese
fine sea salt and freshly ground pepper to taste
Rinse and chop the spinach coarsely.
Heat the butter in a soup pot, add the chopped spinach and sauté for 1 minute. Add the stock, milk and nutmeg. Add the Parmesan and cook for 1 more minute. Taste and adjust for seasoning. Serve hot.
(Rebecca Ets-Hokin)