Busters Recipes

Creamof Spinach Soup

5 cups chicken broth
4 tablespoons butter
1/2 cup chopped onion
1 pound fresh prewashed and stemmed spinach or 1 package (10 ounces) frozen
chopped spinach, thawed
3 tablespoons flour
1/4 teaspoon salt
Pinch of ground white pepper
2 large egg yolks
1/2 cup heavy cream
Pinch of grated nutmeg
Pour the 5 cups chicken broth into a medium saucepan, cover, and heat over
medium-high heat until hot. In a 2-quart saucepan, melt 3 tablespoons of the
butter over medium-high heat. Cook the onions, stirring occasionally, 3
minutes, until translucent.
Add the spinach to the saucepan, reduce the heat to low, and cook, stirring
with a fork, until just wilted if using fresh or until well separated if
using frozen.
Sprinkle the spinach with the 3 tablespoons flour and stir once. Add the 5
cups hot chicken broth, stirring constantly, and bring the mixture to a boil
over high heat. Carefully pour the mixture into a blender or food processor
and puree it. Return the soup to the saucepan and add the 1/4 teaspoon salt
and pinch of
pepper. Keep the soup warm In a small bowl, stir together with a fork the 2
egg yolks and 1/2 cup
cream. Add a little of the hot soup to the eggs and cream, stir to combine,
then stir this mixture into the hot soup, whisking rapidly. Heat thoroughly
but do not boil. Add a little nutmeg and stir in the remaining 1 tablespoon
butter.

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