Cream of Spinach Soup

Cream of Spinach Soup

(6 servings)

4 tbsp butter
1/2 cup chopped Bermuda onion
1 lb fresh spinach, or 1 (10-ounce) pkg frozen chopped spinach
3 tbsp flour
6 cups chicken stock
salt and freshly ground pepper to taste
2 egg yolks
1/2 cup cream
grated nutmeg

Melt 3 tbsp butter in saucepan and cook onions until translucent. Do not brown.

Pick over the spinach and wash it well; tear off tough stems and shred leaves with knife. Dry on paper toweling. Add spinach to saucepan. Cook over low heat, stirring with a 2-pronged fork, just until leaves are wilted.

Sprinkle with flour. Pour in stock and, stirring constantly, bring to a boil.

Put soup through a food mill or purée it in food processor. Return it to saucepan and add salt and pepper.

In small mixing bowl, combine egg yolks and cream. Beat slightly, then add a little of the hot soup. When blended, pour egg mixture into saucepan, stirring rapidly.

Heat thoroughly, but do not boil or soup will curdle. Add a little nutmeg and stir in remaining butter. Serve immediately in very hot soup plates.