Cream of Spinach Soup

Ingredients:

Method:

Wash the spinach well and remove the centre stalks.
Put the spinach into a pan with a tightly fitted lid and add the butter.
Cook slowly for ten minutes.
Strain the spinach and chop it finely with a sharp knife.
Return the spinach to the pan with the water or stock and add salt and pepper to taste.
Bring to the boil and then simmer gently for about 40 minutes.
Beat up the eggs and add the milk to them. Pour this mixture into the soup.
Re-heat and cook for a few minutes without boiling.

Serve 4.