Norwegian Spinach Soup

• 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

1. Cook spinach in hot bouillon for 10 minutes.
2. Drain, reserving the liquid.
3. Melt butter and stir in flower.
4. When blended and smooth, add hot liquid, a little at a time, stirring until smooth.
5. Cover and simmer 5 minutes.
6. Add spinach, salt, pepper and nutmeg and mix thoroughly.
7. Simmer covered for 5 minutes.
8. Serve with hard-cooked egg slices floating on top of each bowl of soup.

fresh spinach, hot beef bouillon, butter, flour, salt, pepper, nutmeg, eggs

Taken from www.epicurious.com/recipes/food/views/norwegian-spinach-soup-20110 (may not work)