5 T butter
1 medium onion, chopped
5 T flour
4 1/2 cups chicken stock
10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture
1 cup half-and-half (or whatever milk you have on hand)
salt and pepper
In medium saucepan, cook onion in butter until translucent. Stir in flour. Cook slowly, stirring for 1 minute to cook the flour. Whisk in chicken stock. Bring to a simmer over medium heat, stirring constantly until mixture thickens and comes to a boil. Stir in spinach, remove from heat. Let stand for 10 minutes. Puree and add half-and-half. Season to taste with salt and pepper. You can add a little nutmeg if you’d like or garnish with parmesan cheese.