Velvet Creamed Spinach Soup

• 1 small onion, chopped fine
• 1/2 stick or 1/4 c. butter
• 1 lb. fresh spinach, well washed and coarsely chopped or 1 pkg. frozen
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. sugar
• generous dash of nutmeg
• 3 c. chicken broth
• 4 Tbsp. flour
• 1/2 c. milk
• 2 c. milk
• 2 egg yolks
• 1 c. light cream

1. In a large saucepan, cook onion in butter until it is tender but not brown.
2. Stir in spinach.
3. Season the mixture with salt, pepper, sugar and nutmeg.
4. Stir in chicken broth; cover the pan and cook the mixture over low heat for 15 minutes.
5. Work the spinach mixture through a sieve or blend it in a blender.
6. Make a smooth paste of flour and 1/2 cup milk and stir it into the puree.
7. Add 2 cups milk and cook over low heat, stirring until it is thickened and boils about 3 minutes, then simmer 3 minutes.
8. Beat egg yolks with light cream.
9. Gradually pour into hot soup; stir until smooth. Do not boil after cream has been added.
10. Serve with cheese straws. Serves 6 to 8. This soup may be made with broccoli or asparagus. Freezes well.

onion, butter, fresh spinach, salt, pepper, sugar, generous, chicken broth, flour, milk, milk, egg yolks, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000000 (may not work)