1 (10 oz.) bag fresh spinach
1/4 c. minced onion
2 c. hot milk
Freshly ground white pepper to taste
1-3 dashes hot pepper sauce (opt.).
4 tbsp. unsalted butter
1/4 c. unbleached flour
2 c. hot chicken stock
2-3 grinds of fresh nutmeg

Rinse spinach leaves in cold water to remove sand. Remove as much of the thick stems as possible, because they will make soup bitter. Shake off excess water from spinach leaves.

Place spinach with whatever water clings to leaves in kettle or Dutch oven large enough to hold it. Place over medium high heat. Cook, stirring occasionally, until spinach wilts, 3 to 4 minutes. Put spinach in colander to cool and drain.

When cool enough to handle, wring spinach dry in towel. It is very important that excess water be removed or soup will be watery. Chop spinach. Set aside.

Melt butter in 3 quart saucepan over medium-high heat. When butter sizzles, add onion. Cook, stirring occasionally, 2 to 3 minutes or until limp. Do not brown.

Add flour all at once. Cook, stirring constantly, 1 minute. Gradually whisk in milk and chicken stock. Bring mixture to boil. Boil 1 minute. Add salt, nutmeg, pepper and pepper sauce, if desired. Stir in chopped spinach. Heat 2 to 3 minutes. Serve hot. Makes about 6 servings.