Rich Cream of Spinach Soup

Rich Cream of Spinach Soup
Yield: Serves 4-6

Appealing even to those who think they don?t like spinach.

* 4 tablespoons butter
* 1/4 cup minced yellow onions
* 3-1/2 cups shredded spinach (packed)
* 2 tablespoons flour
* 1-1/2 quarts boiling chicken or veal stock
* 3 egg yolks
* 1/2 cup cream
* 1 to 3 tablespoons butter (optional)
* Diced sweet red pepper or chopped parsley

Melt 4 tablespoons butter in saucepan and sauté onions until tender. Add spinach and cook over low heat 5 minutes. Sprinkle with flour and stir over low heat until blended. Remove pan from heat and combine egg yolks and cream. Add 1/2 cup of hot stock to egg mixture, blend with whisk, and return mixture to soup. Reheat over low heat, stirring gently; do not boil. Remove from heat. If desired, stir in 1 to 3 tablespoons butter. Garnish with diced sweet red pepper or finely chopped parsley.