2 pkg. (10 oz. each) fresh spinach (can sub. 2 boxes frozen spinach)
1/2 c. chopped shallots
3 tbsp. butter
3 cans (13 3/4 oz. each) chicken broth
1 1/4 tsp. salt
1/8 tsp. pepper
Dash of ground pepper
1 pkg. (8 oz.) cream cheese, cubed

1. Trim and wash spinach; shake water off.

2. Saute shallots in butter until soft in a large skillet. Add spinach, cover. No need to add water. Cook over medium heat for 10 minutes, or until leaves are wilted.

3. Add chicken broth, salt, pepper and nutmeg; simmer 5 minutes; cool slightly.

4. Pour part of the soup at a time into container of electric blender; cover and whirl until smooth.

5. Pour into a large saucepan; add cream cheese. Heat gently, stirring constantly, just until cubes of cheese have melted into soup.

6. Pour into a large bowl. Cover; chill at least 4 hours.

7. Pour into chilled serving bowl. Garnish with sieved hard cooked egg. Serve icy cold. Makes 8 servings.

Note: I found that by adding the cream cheese and melting prior to the blender step, it produces a smoother soup. Also 1 1/4 teaspoons salt may be too salty for some tastes. Also, the egg contributes to the flavor and texture but tends to sink, therefore, I always put it in a little serving dish and invite others to add it to the soup.