Spinach Soup

1 bunch Spinach

30 gm Butter

White Pepper to taste

2 Hard Boiled Eggs

3 Chicken Stock Cubes

2 tblspns Flour

1/4 tspn nutmeg

Method: Melt butter in large saucepan and stir in flour. Pour in combined water & stock cubes & stir until boiling. Add spinach, reduce heat & simmer for 15 mins. Stir in pepper & nutmeg. Serve in soup bowls & garnish with slices hard boiled egg.

Source: contributed by K. Slater in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.7.