Cream of Spinach Soup

 

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

Salt

Pepper

½ cup heavy cream

2 egg yolks

Lemon juice

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.

Puree the rest of the spinach mixture and add to the cream/yolk mixture, stirring it in.

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!