Rich Cream of Spinach Soup


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 saute 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 ½ 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.


Serves 4-6

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