Cream of Spinach Soup

Cream of Spinach Soup 1 1/4 pound of fresh spinach or two 10 ounce packages of frozen 2 tablespoons of butter or margarine 1 medium size onion, chopped coarsely  or 1/2 cup of chopped shallots 4 level tablespoons of flour 2 1/2 cups of chicken broth or bouillon 1/4 teaspoon of nutmeg A dash of mace Salt and pepper 1 cup of light cream or milk 2 large tomatoes, skinned, seeded and diced into 1/2" squares 1/4 cup of finely grated Parmesan or Gruyere cheese If you use fresh spinach, cook in boiling water to cover for 5 minutes. Drain well, if using frozen, cook according to package directions and rain. Saute onion in butter in large saucepan over medium heat until soft. Blend in flour, add broth or bouillon slowly, stirring constantly. Add spinach, nutmeg, mace, salt and pepper and cook for 5 minutes or until soup thickens, stirring occasionally. Pour into blender and whirl until smooth. Return to saucepan, blend in cream or milk and reheat slowly. Add diced tomato and warm through. Garnish individual soup bowls with a little grated cheese. If serving chilled, place in refrigerator at least 3 hours. Serves 6