1 lb. fresh spinach in bulk or 1 (10 oz.) pkg. fresh spinach enclosed in a plastic bag
2 tbsp. butter
1/2 c. finely chopped onion
2 tbsp. flour
1 1/2 c. fresh or canned chicken broth
1 1/2 c. water
1 c. sour cream
Salt & freshly ground pepper to taste
Pinch of ground nutmeg
Tabasco sauce to taste

1. Pick over the spinach to remove any tough stems or blemished leaves. Rinse the spinach well to remove all traces of sand. Drain thoroughly.

2. Heat the butter in a kettle and add the onion. Cook, stirring, just until the onion is wilted and sprinkle with flour. Add the broth and water, stirring and bring to the boil; simmer about 10 minutes.

3. Add the spinach and cook briefly, stirring about 1 minute. Remove from the heat.

4. Put the mixture into the container of a food processor or blender and puree. Empty the mixture into a mixing bowl. Let cool, then chill. Stir in the remaining ingredients and serve cold or hot in soup bowls or cups. Yield: 4 to 6 servings.