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Spinach Soup
2 pound chopped spinach
2 tablespoons flour
3 tablespoons butter
3 pints chicken stock
2 hard boiled, sliced eggs
1/8 teaspoon nutmeg
Salt and pepper
Bring 3 pints of chicken stock to a boil in a large saucepan and add the chopped spinach.
Simmer for 8 minutes and then drain the pan, keeping the stock liquid aside.
Chop the cooked spinach very fine. Melt the butter in the saucepan, then remove
from the heat and stir in the flour.
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Add the hot stock a little at a time. Return
the saucepan to the heat and bring it to a boil, stirring constantly. Once boiling, add
the spinach. Season with salt, pepper and nutmeg. Simmer for a further 5
minutes. Garnish soup with sliced eggs.
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