Spinach Brotchen

1/4 c butter (1/2 stick)
1/2 one onion, chopped
2 T steel cut Irish oats
3/4 lbs spinach, washed and chopped
4 c chicken broth
2 medium potatoes, diced
fresh nutmeg
salt & pepper, to taste
1 c heavy cream

Melt butter in large saucepan over medium heat and cook onion until soft, do not brown. Stir in oatmeal and continue cooking until oatmeal begins to darken slightly.

Add spinach, chicken broth, potatoes and pinch of grated nutmeg; season to taste with salt and pepper. Bring to a boil over high heat, reduce heat to medium low and simmer gently for 10 to 20 minutes until spinach is just cooked.

Purée with immersion blender, add cream. Adjust salt and pepper as necessary. Bring to a boil and serve immediately, sprinkle with additional nutmeg for garnish. Serves 4 - 6.

Chef's Note: The word "brotchen" refers to Irish soups thickened with oats. These primitive soup recipes predate those containing meat, which later became known as "broth".