CREAM OF SPINACH SOUP
Steps:
- Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned. Stir in the spinach and salt, cover and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes. Off heat, beat in the boiling stock. Simmer for 5 minutes and correct seasoning. Can be set aside at this point. Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks but do not bring the soup to the simmer. Off heat, stir in the enrichment butter a tablespoon at a time. To Serve Cold: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.
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