- 1/3 cup minced green onions or yellow onions
- 3 tablespoons butter
- 3-4 packed cups of fresh spinach cut into chiffonade thin slices
- 1/2 teaspoon salt
- 3 tablespoons flour
- 5 1/2 cups boiling white stock or chicken broth
- 2 eggs yolks
- 1/2 cup whipping cream
- 1-2 tablespoons butter
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 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. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
Blend the yolks and cream in the 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 a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
Calories: 225kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 132mg | Sodium: 498mg | Potassium: 356mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 1mg