How to make it

  • In large stock pot, melt butter with oil
  • Add onions and cook over medium high heat for about 5 minutes, stirring occasionally
  • Add garlic and cook another couple of minutes
  • Add stock, celery seed, sage and a lil salt and pepper.
  • Heat to boiling, then turn heat off.
  • Add spinach all at once and stir to wilt well.
  • Using an immersion blender, or in batches in a regular blender, blend well to desired consistency.
  • Return to medium low heat and bring to a simmer.
  • Add Tabasco and cream, and heat through.
  • Taste and adjust salt and pepper as needed.
  • Serve with Parmesan, chives or fried peppers or onions, if desired

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