Spinach Soup

This is a new recipe for me.  I had a big ol' tub of baby spinach in the fridge and keep thinking of things to do with it.  I thought a pureed spinach soup would be good, but couldn't really find a recipe that sounded like what I was imagining, so I took this recipe, and modified it.

Recipe:
3 cups Stock (Chicken or Vegetable)
3 stalks Celery
1 small Onion
Fresh Spinach (I'm not exactly sure how much I used, I filled up a big colander and used about half of the container of spinach)
Salt, Pepper

Bring stock to a boil, roughly chop the celery and onion and add to the stock, cook 15-20 minutes.
Remove the biggest stems from the spinach and rinse.  When the celery is tender, add the spinach to the soup.  Cook for 5-10 minutes, remove from heat.
Puree the soup, using either an immersion blender or regular blender.  Return to medium heat, add salt and pepper to taste.  (I also added a bunch of basil and lemon juice)
If desired, stir in 1 cup of cream, half and half, or milk.

I threw some little spinach and cheese ravioli in mine, which was delicious.

This soup, with it's fresh green spinachy goodness, tastes like summer and sunshine, which is perfect for this time of year.

P.S. This doesn't keep well, so don't let it sit around for more than a couple of days.