Melt the butter or margarine in a pan. Add the onion and sugar and fry for a couple of minutes. Add the spinach and fry with a lid on for another couple of minutes. Remove the vegetables from the pan and chop them finely or mix them with a little of the stock. Place them back in the pan, and add the rest of the stock and the nutmeg. Add salt and pepper. Boil for 5 minutes. Add the cream and warm the soup, but do not boil. Garnish with chopped chives.
The recipe was made by