1 lb. fresh spinach, rinsed
1 med. onion, chopped more if desired
1 can evaporated milk
2 chicken bouillon cubes
1 tsp. pepper
1 tsp. nutmeg (or to taste)

Cook spinach and onion in tightly covered pan, using only water that remains on spinach after rinsing. When spinach is cooked (5 to 10 minutes) pour into blender and puree. In large pan combine spinach puree with milk, bouillon and spices. Heat to boiling, serve hot and garnish with garlic croutons and diced scallions if desired. The puree may be prepared several days ahead and refrigerated.