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
Need to make a substitution?
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.