Melt 2 tablespoons of butter in a sauté pan over medium heat. Once melted and fragrant, add the finely chopped onion. Sauté until translucent and soft, about 5 minutes, until the kitchen is filled with a sweet aroma.
Add the crushed garlic to the pan. Cook for about 30 seconds, stirring constantly, until fragrant but not browned, to avoid bitterness.
Stir in the chopped fresh spinach a handful at a time. Cook, stirring occasionally, until the spinach wilts and turns bright green, about 3-4 minutes. The spinach should be soft but still vibrant.
Transfer the sautéed spinach mixture to a medium-sized pot. Pour in the vegetable broth and bring to a gentle simmer over medium-high heat. Let it simmer for about 5 minutes to meld the flavors.
Reduce the heat to low and stir in the heavy cream. Warm the mixture gently for 2-3 minutes, making sure it doesn't boil, to keep the soup velvety and smooth.
Season the soup with salt, pepper, and a pinch of freshly grated nutmeg. Taste and adjust the seasoning as needed for balance and warmth.
Pour the hot soup into your blender or use an immersion blender directly in the pot. Blend until completely smooth and silky, about 30 seconds. Be careful when blending hot liquids.
Return the blended soup to the pot if needed, warm gently over low heat for another minute, and adjust the consistency with a splash of broth if it’s too thick. The soup should be velvety, bright green, and steaming hot.
Serve the soup hot, garnished with a drizzle of cream or a sprinkle of freshly grated nutmeg for an elegant finishing touch. Enjoy the silky, vibrant green goodness.
