1. Boil spinach until just tender, cool and liquidize.
2. This should measure approximately 2 cups.
3. Melt butter. Add grated onions and fry until soft.
4. Add the flour, fry a little, do not brown.
5. Add chicken stock, to the spinach, salt and pepper to taste. Simmer for 15 mins.
6. Sieve or liquidize the soup and return to pan.
7. Add 1 cup milk and a dash of grated nutmeg, just before serving.
8. Pour soup into bowls, and sprinkle a little grated cheese on top.

Note: For a vegetarian version, use only milk instead of stock.

Nutrition note:
Green leafy vegetables prevent macular degeneration