1 pkg. frozen chopped spinach, cooked & drained
4 c. light cream
4 chicken bouillon cubes
1/4 c. dry Vermouth
1 tsp. grated lemon rind
1/2 tsp. ground mace
2 hard cooked eggs, chopped

Puree spinach in blender. Put bouillon cubes into cream. Scald, stirring until cubes are dissolved. Remove from heat. Stir in remaining ingredients except eggs. Chill or heat in double boiler. When serving top with chopped eggs. 6 servings.