Spinach And Oatmeal Broth

Melt ¼ cup butter in a large saucepan and fry chopped onion until soft, not brown.
Stir in 2 tablespoons oatmeal and continue to cook until the oatmeal is beginning to color slightly.
Wash ¾ pound of spinach and remove any tough stems and chop the leaves roughly.
Add 3-½ cups of chicken stock and a pinch of grated nutmeg to the pan along with one quarter cup of diced potatoes; season to taste with salt and pepper.
Bring to a boil and then reduce the heat and simmer gently for 10 to 20 minutes until the spinach is just cooked.
Purée in a blender and then return it to the pan and add 1-¼ cups of milk or cream.
Taste and adjust the seasoning if necessary. Bring to a boil and serve immediately, sprinkled with a little nutmeg and oatmeal.