Spinach Cream Soup from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 2 tablespoons butter
• Dash of grated nutmeg
• ½ cup evaporated milk (or half and half)
• 4 cups vegetable broth
• Salt and pepper
• Greek yogurt or sour cream
• 1 pound spinach leaves
• 1 tablespoon all-purpose flour
• ½ onion, chopped