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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from House & Garden, 1964 Ingredients:
2 lbs fresh spinach, choppped |
1 1/2 quarts beef broth |
3 tablespoons butter |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
2 eggs, hard-boiled,sliced |
Directions:
1. Cook spinach in broth 10 minutes.
2. Drain, reserving liquid.
3. Melt butter and stir in flour.
4. When blended, add broth a little at a time.
5. Cover, simmer 5 minutes.
6. Add spinach, salt, pepper, nutmeg.
7. Mix thoroughly.
8. Simmer, covered, 5 minutes.
9. Serve with hard-boiled egg slices floating atop.
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