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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds fresh spinach, chopped, or 2 packages chopped frozen spinach |
1 1/2 quarts hot beef bouillon |
3 tablespoons butter |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
2 hard-cooked eggs, sliced |
Directions:
1. Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flower. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.
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