1/4 cup unsalted butter 2 cups chopped onion 8 oz russet potato, peeled and thinly sliced 2 cups gf chicken stock 1-1/2 lb spinach, washed and drained 1 cup cream 1/4 cup Madeira wine 1/4 teaspoon nutmeg Salt & fresh ground pepper to taste
Melt the butter in a large saucepan over medium heat. Add onion and saute until translucent. Add potato and chicken stock and bring to a boil. Cover, reduce heat and simmer until potato is tender. Increase heat to high and add spinach by the handful, pushing the leaves into the stock. When all the spinach is in the pan, cook for 1 minute, until spinach is wilted. Transfer the spinach mixture to a food processor or blender and process until smooth. Pour puree back into cleaned saucepan. Stir in cream and Madeira and reheat on low. Season to taste with salt and pepper. Garnish with nutmeg to serve. Serve immediately.