½ cup of chopped onions
2 Tb butter
2 lbs fresh spinach
5 cups chicken stock
½ cup white rice
A big pinch of nutmeg
½ cup heavy cream
2 egg yolks
Another 4 Tb of soft butter
Cook the onions slowly in butter (sweat them) for around 9 minutes, until tender but not browned.
Wash the spinach thoroughly and blanch in boiling water for about 1-1/2 minutes. Drain and get out as much water as possible using a spinner and squeeze it dry.
Stir the spinach into the onions.
Cover and cook over low heat for 5 minutes, stirring occasionally to keep the spinach from scorching.
Add the chicken stock and bring to a boil.
Stir in the rice.
Season with nutmeg, salt and pepper.
Simmer partially covered for 25 minutes until the rice is tender.
Using a wire whip, blend the cream and egg yolks in a big bowl.
Puree about 2 cups of the spinach mixture.
Dribble the pureed 2 cups into the cream and egg yolk mixture, beating constantly.
Pour into jars and let it rest at least overnight.
Can then reheat, almost to a simmer.
Remove from heat, correct seasoning, add lemon juice and stir in the soft 4 Tb of butter, one tablespoon at a time.
Serve right away!