500 grams spinach, shredded
60 grams butter
1 onion, sliced
2 tablespoons plain flour
2 1/2 cups chicken or clear vegetable stock
1 1/2 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
Heat butter in a large pan; add onion, cook until soft. Add spinach and cook, stirring, until leaves have wilted and are tender.
Add flour, stir over heat until vegetables are coated. Remove mixture from heat, stir in stock; return to heat. Stir over heat until mixture boils and
thickens. Add milk, nutmeg, and salt and pepper. Cover, simmer for 15-20 minutes, or until spinach is soft.
Cool soup slightly; process in batches in food processor or blender until smooth. Return to pan and heat through. Serve with croutons, if desired.