Norwegian Spinach Soup

2 lbs (1 kg) fresh spinach, washed and drained 
or 2 10 oz (280 g) packages of frozen, chopped spinach, 
defrosted and drained 
8 cups (2 L) chicken broth, fresh or canned 
3 Tbs (45 ml) butter 
2 Tbs (30 ml) flour 
A grating of fresh nutmeg 
Salt and freshly ground black pepper to taste 
2 to 3 hard-cooked eggs, sliced

Bring the chicken broth to a boil in a large saucepan and add the
spinach (fresh or frozen).  Simmer uncovered for 6 to 8 minutes, then pour the contents of the pot through a sieve or colander set over a large bowl.  Press the spinach with a wooden spoon to remove as much of the liquid as possible, and chop the spinach very fine.  Reserve all the liquid.  Melt the butter in the saucepan over moderate heat and stir in the flour and nutmeg.  Using a whisk, beat the reserved liquid into the flour and butter mixture (roux) a little at a time. Bring to a boil over moderate heat, stirring frequently.  Add the chopped spinach, salt, and pepper.  Simmer the soup over low heat for 5 minutes, stirring occasionally.  Garnish each bowl of soup with a few slices of egg.  Serves 4 to 6.