Creamy spinach-leek soup

Butter, unsalted	1 tablespoon
Olive oil	1 tablespoon
Leeks, white & pale green parts; chopped	2
Nutmeg, freshly grated	½ teaspoon
Broth, vegetable	1 ½ cups
Spinach, tough stems removed	2 bunches
Cream, heavy	¼ cup
Salt
Pepper, freshly ground

1. In a Dutch Oven over medium-high heat, melt the butter with in the oil.
2. Add the leeks and nutmeg, and sauté until the leeks are softened, about 5 to 7 minutes.
3. Add the broth, and bring to a boil.
4. Add the spinach and cook, stirring often, for 10 minutes.
5. Remove from heat and let cool slightly.
6. Puree.
7. Add the cream, and gently bring to a near boil.
8. Season and serve.

Recipe from Williams-Sonoma Soup of the Day by Kate McMillian.