1 pkg. frozen chopped spinach, thawed
2 tbsp. butter
1/2 c. onion, chopped
2 tbsp. flour
1 1/2 c. chicken broth
1 1/2 c. water
1 c. heavy cream for hot soup or 1 c. sour cream for cold soup
Salt and pepper to taste
Dash of Tabasco
Pinch of nutmeg

Heat the butter in a kettle and add the onion. Saute until the onion is barely cooked, and then sprinkle with the flour and stir. Add the broth and water and bring to a boil. Simmer about 5 to 10 minutes. Add the thoroughly drained chopped spinach and bring to a boil again and then cook just one or two minutes. Remove from heat and cool slightly. Puree in a blender, food processor or food mill. If serving chilled, cool, then add sour cream and chill. If serving hot, return to kettle, heat thoroughly and add the heavy cream and heat through. Taste and add seasonings.