Velvet Creamed Spinach Soup - cooking recipe

Ingredients

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

Preparation

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