Autumn Spinach Soup

Cook the spinach and chop. Grate the pecorino. Heat the stock and blend in 3 tablespoon full of pecorino, the nutmeg and the eggs. Reduce the heat to low on gas or to off on electric plates, add the spinach and let the soup rest for some minutes. Meanwhile cut the bread into small (1cm=0.4 inch) cubes and fry it in the butter until lightly brown. Put the bread and the remaining pecorino onto the soup and serve.