Creamy Spinach Soup with Toasted Zweiback

Ingredients

• 1 pound Fresh spinach (About 2 quarts when packed)
• 4 cups Chicken stock (Use homemade or good quality store-bought)
• 0.5 Yellow onion (Medium, finely chopped)
• 2 cloves Garlic (Minced)
• 2 tablespoons Butter
• 0.5 cup Heavy cream
• 4 slices Zweiback (For serving)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)

Instructions

1. 1Wash the spinach thoroughly, removing any tough stems. Roughly chop the spinach.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Add the chopped spinach to the pot and cook until wilted, about 3-5 minutes. Stir occasionally.
4. 4Pour in the chicken stock and bring to a simmer. Season with salt and pepper. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
5. 5Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
6. 6Return the soup to the pot. Stir in the heavy cream and heat gently. Do not boil. Adjust seasoning to taste. Serve hot, garnished with toasted zweiback.
7. 7Toast the Zweiback slices until golden brown and crispy. This can be done in a toaster or under a broiler. Cut into smaller pieces if desired.