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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