Cream of Spinach Soup
1/4 cup minced onions2 tablespoons butter
2 bunches spinach
1/4 teaspoon salt
2 tablespoons flour
4 cups chicken stock, boiling
2 egg yolks
1 cup heavy cream
Salt and pepper to taste
In a heavy, 2- to 3-quart saucepan, cook the onion in butter for 10 minutes, or until tender. Trim, wash and dry the spinach, saving a few leaves for garnish. Add the leaves and tender stems to the onion. Sprinkle with salt. Cover and cook over medium-low heat for 5 to 10 minutes. Stir in the flour, cook for 5 minutes, add the boiling stock and cook 5 minutes longer. Puree mixture in a food processor or force through a food mill. Set aside, uncovered, until ready to serve.
To serve, immerse reserved spinach leaves in boiling water for 30 seconds and then freshen in ice water. Reheat the soup to a simmer. Beat the egg yolks into the cream. Add the soup very slowly to the egg-cream mixture, whisking vigorously. Return the soup to the stove to heat but do not allow to simmer or the yolks will curdle. Season with salt and pepper. Garnish with spinach leaves. Makes 2 to 4 servings.