FEEDS: 4-6

WHAT YOU’LL NEED:

• 49 oz. can chicken broth
• 11 oz. package fresh spinach
• 2 T. canola oil
• 2 T. flour
• 1/2 t. nutmeg
• hard cooked egg

LET'S COOK

Bring the chicken broth to a boil in a soup pot of appropriate size. Add the fresh spinach, bring it back to a boil, then simmer for about 3-5 minutes. Place a colander in a large mixing bowl. Pour the soup into the colander.

Place the pot back on a medium high burner. Add the oil to the pot, then stir in the flour. This is your thickening agent or roux. Blend with a wooden spoon. Pour the strained broth into the soup pot and whip the roux into the liquid.

Place the colander over the mixing bowl again, and using the wooden spoon, squeeze as much moisture out of the spinach as possible. Pour that liquid into the soup. Chop the spinach fine, then incorporate the spinach into the soup. Season with the ground nutmeg and simmer for a couple of minutes. Ladle the soup into warm bowls.

Cut the egg in half, pop out the yolk, then grate some of the egg white onto the soup in the bowl. Top the grated egg white with a slice of the egg yolk and serve without hesitation.

MORE IDEAS:

A dice of tomato or red pepper makes a splashy garnish.