3 lb. fresh spinach
1 1/2 c. onion, chopped
2 c. low fat milk
Dash of nutmeg
Chopped chives (opt.)
2 oz. sweet butter
2 c. chicken stock or broth
Salt & pepper to taste
1 lemon

Remove stems from spinach and wash carefully. Place in large pot with just the water that clings to leaves. Cover and cook on high heat until wilted. In a skillet, melt butter and add onion. Saute until golden. Drain spinach, being sure to SAVE the liquid.

Place liquid in a food processor with the onion/butter mixture and puree until smooth. Then add it to the pot and stir in the chicken broth/stock and the milk. Add the salt, pepper and nutmeg. Bring to a simmer. Float a thin slice of lemon on top of each serving and sprinkle with chopped chives. Serves 6.