1 pkg. (10 oz.) frozen spinach (or even fresh from your garden)
2 tbsp. butter
3 med. size onions, finely chopped
1 1/2 qts. water and 6 chicken bouillon cubes or 1 1/2 qts. chicken stock
1/2 c. light cream
Dash of nutmeg
Optional: Croutons and Parmesan cheese

In a large pan, melt butter and saute onions until golden brown. Add spinach and stock and cook for 15 minutes.

Put mixture in a blender and puree until smooth. Return mixture to pan, add cream and nutmeg. Bring to a boil and serve.

May be served with croutons and sprinkle with Parmesan. (This soup freezes well.) Yields: 6 servings.