Creamy Spinach Soup

Fry the onion and garlic gently for 5-6 minutes until beginning to soften. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer until the potato starts to cook. Pour in the milk and cream and bring to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes. Season to taste with salt, pepper, nutmeg and lemon juice and blend together with the remaining spinach. Reheat if needed. Whip the cream slightly and serve the soup with a dollop of cream.