Creamy Spinach Soup with Beet Chips

Rinse and trim spinach. Bring a pot of water to a boil and blanch spinach for about 2 minutes. Remove from water with a slotted spoon and rinse immediately in ice cold water. Drain. Puree spinach in a blender. Peel onion, celery and rutabaga and dice. Melt butter in a saucepan and sauté celery, rutabaga and onion. Deglaze the saucepan with broth and cook for about 10 minutes until vegetables are soft.

Puree everything with an immersion blender or in a blender. Add back into the saucepan or a pot, add cream, bring to a boil again and season with salt and nutmeg. Peel beets and cut into thin slices. Heat peanut oil in a saucepan and fry until crispy. Drain on absorbent paper towel.