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Spinach Soup
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| 1 package | frozen chopped spinach, thawed |
| 4 tbsp | butter |
| 1 cup | onion, chopped |
| 4 tbsp | flour |
| 4 cups | chicken broth |
| 4 cups | water |
| 2 cups | heavy cream for hot soup or 2 cups sour cream for cold soup |
| Salt | |
| pepper to taste | |
| Dash | Tabasco |
| Pinch | nutmeg |
Heat the butter in a kettle and add the onion. Sauté until onion is barely cooked, then sprinkle with the flour and stir.add broth and water and bring to a boil. Simmer about 5 to 10 minutes. Add the thoroughly drained chopped spinach, bring to a boil again then cook for just 1 or 2 minutes. Remove from heat and cool slightly. Purée in a blender, food processor or food mill. If serving chilled, cool, then add sour cream and chill. If serving hot, return to kettle, heat thoroughly and add heavy cream and heat through. Taste and add seasonings. Just before serving sprinkle bacon bits on top.
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