wild green and spinach soup with eggs

QUICK SUPPER: As the weather gets cooler many of the wild greens found in the spring can be found growing wild in the fall. Hands-on time: 30 minutes Time to table: 30 minutes Makes 5 cups 1 tablespoon butter (see TIPS) 1 small onion, chopped 10 ounces froze or fresh spinach (see TIPS) 2 tablespoons flour 3 cups vegetable broth or chicken stock 1/2 teaspoon ground nutmeg 1 cup whole milk (see TIPS) Salt & pepper to taste 5 hard-boiled eggs halved lengthwise (If cooking the hard-boiled eggs, start these first. They’ll be cooked and still warm by the time the soup is cooked.) In a large saucepan, melt butter on medium high til shimmery. Add onion, stir to coat with fat, let cook until beginning to soften. FOR FROZEN SPINACH While the onion cooks, thaw the spinach in the microwave. Add to the onion mixture and cook for about 5 minutes. FOR FRESH SPINACH (my favorite) While the onion cooks, wash the fresh spinach very well by soaking and swishing in cold water. (It needn’t be trimmed but must be grit-free; to test, eat a piece of the raw spinach.) Stir into the onion mixture by the handful and cook until cooked but still bright green. Transfer the mixture to a blender and blend until smooth, adding some broth or stock if needed. Return the mixture to the saucepan. (Don’t waste the spinach left in the blender, just use the rest of the broth or stock to rinse it out into the saucepan when called for.) Sprinkle the flour over the spinach mixture and stir in (don't just dump the flour in, you'll end up with floury lumps, if this happens work out with the back of a spoon or a whisk before continuing). Add the broth or stock, a tablespoon at a time at first, incorporating each addition before adding more. Stir in nutmeg and bring to a boil. Reduce heat to medium. Add milk and bring just to a boil but do not allow to boil. Season to taste. Spoon soup into bowls. Place one or two egg halves in each, resting gently atop the soup. NUTRITION ESTIMATE Per Cup Soup/with a large egg: 97/182 Calories; 6/11g Tot Fat; 3/5g Sat Fat; 8/9g Carb; 2/2g Fiber; 348/429gr Sodium; 14/260gr Cholesterol; 5/12g Protein. WEIGHT WATCHERS POINTS WW Old Points 2/4, WW PointsPlus 3/5 Shop for jewelry and clothing for the discerning woman over 50