Cream of Spinach Soup

A not to rich version of Cream of Spinach soup ~ this had great flavor and a beautiful color. * Exported from MasterCook * Cream of Spinach Soup Recipe By :Craig Claiborne Serving Size : 6 Preparation Time :0:00 Categories : **Posted to RecipeLu *Posted to TNT Lifetips Pureed Soups Tried Vegetable Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons butter 1/2 cup Bermuda onion -- finely chopped 1 pound fresh spinach -- cleaned & stemmed 3 Tablespoons flour 6 cups chicken stock pepper to taste 2 egg yolks 1/2 cup cream nutmeg -- optional Melt 3 Tablespoons of butter in a saucepan and cook the onions until translucent. Do not brown. Pick over the spinach, wash, and pat dry. Shred roughly with a knife. Add spinach to the saucepan and cook until leaves are just wilted. Sprinkle with flour, stir and add in the chicken broth. Bring to a boil, reduce heat and cook 5 minutes. Put soup through a food mill, a food processor or in a blender. Puree until smooth. Return the puree to the pan and season to taste with pepper and salt (if needed). In a small mixing bowl beat together egg yolks and cream. Add a spoonful of the hot liquid to the cream mixture, stir. Add this cream mixture to the hot soup stirring constantly. Do not let it boil or the soup will curdle. Add a grating of nutmeg and stir in last Tablespoon of butter - serve immediately.