2 tablespoons fat (I used bacon fat for flavor, you can use anything you'd like)
1 bunch of spring onions sliced
2 cloves minced garlic
1/4 cup flour
1 quart chicken stock
1/4 tsp cayenne pepper
1T kosher salt
1/2 tsp nutmeg
1 tsp celery salt
fresh ground black pepper to taste
1 10 ounce ready to use spinach
1/2 cup heavy cream

Over medium heat in a soup pot or dutch oven, sweat onions and garlic until soft (you really don't want to brown them because it will bitter the soup so be gentle with the use of heat)

Sprinkle in flour and cook for 2 - 3 minutes (you aren't looking to create a dark roux, just cook the flour)

Whisk in chicken broth and add spices bring to a low boil and add spinach.  Put a lid on the pot and wilt the spinach into the soup base 1 - 2 minutes)  Add cream.

Now, blend the soup in batches.  Make sure to only fill the blender about half way and put a towel over the top and hold the lid before you turn it on.  Hot liquids expand in the blender and forgetting this can lead to a painful mess.

Return the soup to the pot, taste and adjust seasonings as necessary (I needed more salt and some more cayenne)