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Rich Cream of Spinach Soup


Yield: Serves 4-6

Appealing even to those who think they don’t like spinach.


  • 4 tablespoons butter
  • 1/4 cup minced yellow onions
  • 3-1/2 cups shredded spinach (packed)
  • 2 tablespoons flour
  • 1-1/2 quarts boiling chicken or veal stock
  • 3 egg yolks
  • 1/2 cup cream
  • 1 to 3 tablespoons butter (optional)
  • Diced sweet red pepper or chopped parsley


Melt 4 tablespoons butter in saucepan and sauté onions until tender. Add spinach and cook over low heat 5 minutes. Sprinkle with flour and stir over low heat until blended. Remove pan from heat and combine egg yolks and cream. Add 1/2 cup of hot stock to egg mixture, blend with whisk, and return mixture to soup. Reheat over low heat, stirring gently; do not boil. Remove from heat. If desired, stir in 1 to 3 tablespoons butter. Garnish with diced sweet red pepper or finely chopped parsley.
Updated Wednesday, September 5th, 2007
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