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.