-
1
Wash the fresh spinach thoroughly under cold running water to remove any sand.
-
2
Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely.
-
3
If frozen spinach is used, thoroughly defrost and drain it.
-
4
Bring 2 quarts of chicken stock to a boil in a 3 to 4 quart saucepan and add the fresh or frozen chopped spinach.
-
5
Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl.
-
6
Press down hard on the spinach with the back of a wooden spoon to extract all it's juices.
-
7
Set the liquid aside in the bowl and chop the cooked spinach very fine.
-
8
Melt 3 tablespoons of butter in the saucepan.
-
9
When the foam subsides, remove the pan from the heat and stir in the flour.
-
10
With a wire whisk, beat the hot stock into this white roux a little at a time.
-
11
Return the saucepan to the heat and, stirring it constantly, bring it to the boil.
-
12
Then add the spinach.
-
13
Season soup with salt, pepper and nutmeg.
-
14
Half cover the pan and simmer soup over low heat about 5 minutes longer.
-
15
Stir occasionally.
-
16
Garnish each serving of soup with a few slices of hard-cooked egg.
