2 bunches spinach (about 1 1/2 lbs.)
3 tbsp. olive oil or fat skimmed from the chicken broth
1 med. onion, finely chopped
1 clove garlic, minced or pressed
1 c. lightly packed fresh basil leaves
3 1/2 c. rich chicken broth or 2 (14 1/2 oz.) cans chicken broth
1/2 c. grated Parmesan cheese
1 c. whipping cream
Salt (opt.)
2 tsp. lemon juice
1/4 tsp. grated lemon rind

1. Rinse spinach well, drain and remove and discard stems. (You should have about 16 cups leaves, lightly packed.)

2. In a 4 to 5 quart kettle, heat olive oil over medium heat. Add onion and cook until soft but not browned. Mix in garlic. Then add spinach and basil leaves, stirring often until leaves wilt.

3. Add broth. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.

4. With a slotted spoon, scoop out spinach and basil and transfer to a blender or food processor. Add a little of the broth and whirl or process until smooth. Return puree to pan.

5. Mix in cheese and 2/3 cup of the whipping cream. Reheat to serving temperature; taste, and add salt if needed.

6. In a medium bowl combine remaining 1/3 cup cream with lemon juice and lemon rind. Beat until stiff. Spoon a little of the lemon ream over each serving of the hot soup. Makes about 7 cups, 4 to 6 servings.