|Fresh spinach/2 packages frozen chopped spinach||2 Pound|
|Chicken stock||2 Quart|
|Freshly ground pepper||1 Dash|
Thoroughly wash the spinach, then drain it.
Chop it coarsely.
If frozen spinach is used, thaw it completely and drain it.
Bring the soup stock to a boil in a 4-quart pot and add the spinach.
Simmer it uncovered for about 8 minutes.
Strain the spinach from the stock into separate bowls.
Press the spinach with a spoon to remove most of the liquid.
If desired, chop the cooked spinach even finer.
Melt the butter in the soup pot, then remove it from heat.
Stir in the flour, being careful to avoid lumps.
Add the liquid stock, 1 cup at a time, stirring constantly.
Return it to the heat and bring it to a boil.
Add the spinach, salt, pepper, and nutmeg.
The soup will thicken slightly.
Simmer it for about 5 minutes more.