Spinach Soup - cooking recipe

Ingredients

1 pkg. frozen chopped spinach, cooked and drained
4 c. light cream
4 chicken bouillon cubes
1/4 c. dry vermouth or sherry
1 tsp. grated lemon rind
1/2 tsp. ground mace (nutmeg okay)

Preparation

Puree spinach in blender.
Put bouillon cubes and cream in saucepan and scald, stirring until cubes are dissolved.
Remove from heat.
Stir in remaining ingredients.
Chill.
May be served topped with chopped hard-cooked eggs.