3 tablespoons butter
2 medium shallots, minced
9 cups spinach leaves (about 24 oz.)
1 cup heavy cream
Salt and pepper
In a small saucepan, heat the cream just to a simmer. Turn off the heat.
Heat a large sauté pan on high heat. Add butter. When butter is melted add the shallots. Sauté the shallots until they are soft and translucent.
Add the spinach a little at a time and season lightly with salt. Turn off stove once the majority of the spinach has cooked down. The remaining uncooked spinach will wilt from the residual heat of the pan. Stir and sweat the spinach until it is tender and bright green.
Transfer the wilted spinach to a baking sheet lined with paper towel. Press with more paper towels to absorb excess liquid. Chop half of the sautéed spinach and transfer to the small sauce pot that was used for the cream and reserve the remaining spinach for the blender.
Add the other half of the sautéed spinach to the blender with the cream. Purée until smooth.
Add the purée back into the small sauce pan with chopped spinach. Fold together. Season with salt and pepper. If necessary, rewarm over very low heat prior to serving.