10 oz. pkg. frozen, chopped spinach, thawed, reserve liquid
4 tbsp. butter, divided
1/2 c. pinenuts (Pignolia)
1 sm. onion, chopped
3 tbsp. flour
7/8 tsp. nutmeg
2 (10 3/4 oz.) cans condensed chicken broth
2 c. milk

Melt 1 tablespoon butter in pan and saute pine nuts until lightly toasted. Set aside. Melt 3 tablespoons butter in pan. Add onion and cook until limp. Add 3 tablespoons flour and nutmeg. Gradually stir in 2 cans chicken broth. Bring to boil. Add spinach and liquid. Reduce heat. Add milk. Simmer and stir 5 minutes. Garnish with toasted pignolia nuts.