Recipe information
Yield
Serves 4 to 6
Ingredients
2 pounds fresh spinach, chopped, or 2 packages chopped frozen spinach
1 1/2 quarts hot beef bouillon
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 hard-cooked eggs, sliced
Preparation
Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flower. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.
