Potage Crème d’Epinards (Cream of Spinach Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck
⅓ cup minced green onions, or yellow onions
3 tablespoons butter
3 to 4 packed cups of fresh spinach, washed and dried in a towel, cut into chiffonade
½ teaspoon salt
3 tablespoons flour
5½ cups boiling white stock or canned chicken broth
2 egg yolks
½ cup whipping cream
1 to 2 tablespoons softened 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 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. Correct seasoning.
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 a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
Makes 6 servings