1 med. onion, finely chopped
1/2 stick butter
1/4 c. flour
1 1/4 c. chicken stock
2 1/2 c. milk
1 pkg. chopped frozen spinach, thawed & drained
Salt & pepper to taste
Nutmeg to taste
3 tbsp. heavy cream

Saute lightly the onion in the butter, about five minutes. Add flour and cook on low heat about 2 minutes. Add chicken stock and cook over low heat until smooth. Heat milk until hot in separate pan and add. Then add spinach and salt and pepper. Cook over medium heat 15 to 20 minutes. Puree in blender. Pour back into pan and reheat. Add cream and nutmeg before serving. Serves 4 people.