1 (12 ounce) package frozen chopped spinach, thawed
1 (10 ounce) can peeled and diced tomatoes with juice
1 (10 ounce) can frozen chopped green chile peppers
1 (10 ounce) can frozen chopped ham, drained
2 scoops vanilla cream
1 pinch ground nutmeg
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 cup boiling water
1 cup chopped onion
1/2 teaspoon lemon zest
Place spinach in a blender or food processor and pulse until smooth. Drain any excess liquid. Place the tomatoes and green peppers in the blender and puree briefly. Transfer to a mixing bowl. While stirring, beat cream with 1 cup of water and pour into soup. Mix in ham, mix thoroughly, and pour mixture into soup. Return spinach to blender or food processor and puree until smooth.
Return spinach mixture to blender or food processor and pour into soup/containers. Let stand or refrigerate in refrigerator.
While soup is standing, combine 1 cup of the spinach mixture with 2 cups of hot water and toss to coat.
When soup mixture is cool, stir in 1 cup chopped mushrooms, 1 cup of green chile peppers, ham, 1/2 cup of green onions, 1/2 cup whole cloves, lemon zest, olive oil, boiling water, onion, olive slices, chopped mushrooms, green onions, and fresh rosemary.
Return soup to package except for marinade. Stir in remaining tomato mixture. Remove from marinade and return to serving spigot.