Ingredients

* 2 lbs. fresh spinach
* 8 C. chicken stock
* 1 garlic clove, chopped
* 1 sm. onion, chopped
* 3 Tbs. cornmeal
* 1 Tbs. flour
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/4 tsp. grated nutmeg

Directions

Rinse spinach well and then remove stems. In a large saucepan, combine 1 C. stock, garlic and onion. Bring to a boil over high heat. Add spinach and cook, stirring, for 2 minutes. Then add the rest of the chicken stock and bring to a boil. In a small bowl, combine cornmeal and flour. In a slow stream, add stock, sitrring as you pour. Cover and simmer over low heat for 30 minutes. Puree soup, in batches if necessary, in a food processor or blender. Season with salt, pepper and nutmeg.

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