Spinach cooked in a thickened chicken broth, served with slices of hard boiled eggs and nutmeg on top.
-By Carrie (Strommen) Lennie
2 lbs fresh spinach, or 2 pkgs. frozen chopped spinach
2 quarts chicken stock, fresh or canned
3 Tbsp butter
2 Tbsp flour
1 tsp salt
¼ tsp white pepper
1/8 tsp nutmeg
2 hard-cooked eggs, sliced
- Wash fresh spinach, drain and chop it coarsely. If frozen is used, thaw and drain.
- Bring to a boil the chicken stock in a 3- to 4-quart saucepan. Add spinach. Simmer uncovered about 6 minutes.
- Pour into a sieve set over a large bowl. Press with the back of a wooden spoon to extract all of its juices. Set the liquid aside and chop the cooked spinach very fine.
- Melt the butter, remove the pan from heat and stir in flour. With a wire whisk, beat the hot stock into the flour mixture a little at a time.
- Return to heat and bring to a boil, stirring constantly. Add spinach, season sour with salt, pepper and nutmeg. Half cover the pan and simmer 5 minutes, stir occasionally.
- Garnish each serving of soup with slices of hard-cooked egg. Makes 4 to 6 servings.