Spinatsuppe (spinach soup)

2 lb Spinach; fresh -=OR=-
      2 pk Frozen chopped spinach
      2 qt chicken stock; fresh or
           -canned
      3 tb butter
      2 tb flour
      1 ts Salt
    1/4 ts White pepper
    1/8 ts Nutmeg
      2    Eggs; hard-cooked & sliced
 
  Wash the fresh spinach thoroughly under cold running water to remove
  any sand. Drain by shaking it vigorously by hand or in a lettuce
  basket, then chop coarsely. If frozen spinach is used, thoroughly
  defrost and drain it.
  Bring 2 quarts of chicken stock to a boil in a 3-4 quart saucepan and
  add the fresh or frozen chopped spinach. Simmer uncovered about 6 to 8
  minutes, then pour the entire contents of the pan into a sieve set
  over a large bowl. Press down hard on the spinach with the back of a
  wooden spoon to extract all it's juices. Set the liquid aside in the
  bowl and chop the cooked spinach very fine.
  Melt 3 tablespoons of butter in the saucepan. When the foam subsides,
  remove the pan from the heat and stir in the flour. With a wire whisk,
  beat the hot stock into this white roux a little at a time. Return the
  saucepan to the heat and, stirring it constantly, bring it to the
  boil. Then add the spinach. Season soup with salt, pepper and nutmeg.
  Half cover the pan and simmer soup over low heat about 5 minutes
  longer. Stir occasionally.
  Garnish each serving of soup with a few slices of hard-cooked egg. On
  festive occasions, such as Easter, spinatsuppe is often served with a
  stuffed egg half floating in each soup bowl. To make these, remove the
  yolks from 2 or 3 hard-cooked eggs (depending on how many people you
  plan to serve) and mash them to a paste with about 1 to 2 teaspoons
  of softened butter. Roll the mixture into little balls and nestle 2
  or 3 into each halved egg white.