Potage Crème D’Epinards

• 1/3 cup minced green onions, or yellow onions
• 3 Tb butter
• A heavy-bottomed, 2l/2 quart saucepan
• 3 to 4 packed cups of fresh spinach(or watercress ) leaves and tender stems, washed, and dried in a towel
• l/2 tsp salt
• 3 Tb flour
• 51/2 cups boiling white stock or canned chicken broth
• 2 egg yolks
• l/2 cup whipping cream
• A 3-quart mixing bowl
• A wire whip
• 1 to 2 Tb softened butter
• A handful of water-cress leaves dropped for l/2 minute in boiling water, refreshed in cold water, and drained

1. Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
2. Stir in the water cress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
3. Sprinkle in the flour and stir over moderate heat for 3 minutes.
4. Off heat, beat in the boiling stock. Simmer for 5 minutes, then puree through a food mill. Return to saucepan and correct seasoning.
5. (*) If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
6. 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 the simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
7. Pour the soup into a tureen or soup cups and decorate with optional water-cress leaves.
8. TO SERVE COLD: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.

green onions, butter, saucepan, salt, flour, boiling white stock, egg yolks, whipping cream, mixing bowl, wire whip, butter

Taken from www.epicurious.com/recipes/member/views/potage-creme-d-epinards-1255473 (may not work)