Here it is, Fenworth! It's an excellent recipe! Spinach Gratin 4 tablespoons (1/2 stick) unsalted butter 4 cups chopped yellow onions (2 large) 1/4 cup flour 1/4 teaspoon grated nutmeg 1 cup heavy cream 2 cups milk 5 10-ounce packages frozen chopped spinach, thawed 1 cup freshly grated Parmesan cheese 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Gruyere cheese Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot Here is a link that might be useful: Cream Spinach thread

Sounds good. Maybe similiar to Shrimp Bisque, but not as fussy.

The next day I sauteed an onion and added it to the soup. It was really good. Can't wait for homegrown spinach!

I think you can. My husband always makes a double batch of potato leek soup and that also has cream in it. We freeze it in Tupperware containers. The trick though comes when defrosting it - you need to do it slowly. We usually let it sit in the refrigerator for a day or on the counter for a couple of hours until it softens. Then we microwave it on a low temperature setting and stir often until completely defrosted. Then I heat it to the desired temperature on a higher setting.