Friday, January 12, 2018

Cream of Spinach Soup with Egg Yolks (1976)

  • 2 lbs fresh spinach , stemmed
  • 3 tbspns butter
  • 3 tbspns grated onion
  • 3 tbspns flour
  • 2-1/2 cups milk, scalded
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tsn nutmeg
  • Pinch cayenne pepper
  • 2 egg yolks
  • 3/4 cup heavy cream
  • 1 tbspn fresh parsley, finely chopped
  • 1 tbspns butter
Wash the spinach thoroughly, drain, and place in a 3 to 4 quart saucepan without any extra letter. Cook the spinach over low heart, covered, for 5 minutes. Turn the leaves over, again cover the pan, and cook the spinach for an additional 3 to 5 minutes or until wilted.

Pour the spinach into a blender container and blend, on low speed, for 5 to 10 minutes. Drain the spinach through a sieve, reserving the liquid. 

Melt 3 tablespoons of butter in the same saucepan that was used to cook the spinach, add the onion, and saute over low heat until the onion colors slightly, about 3 minutes, stirring frequently. Sprinkle the flour over the onions, blend well, and cook for 2 to 3 minutes. Add the scalding milk, blending thoroughly, and continue stirring until slightly thickened.

Strain the soup through a fine sieve into a medium saucepan. Add the reserved spinach and liquid, and add the salt, pepper, nutmeg, and cayenne. Add small amount of water, if needed. 

Simmer the soup over low heat, 2 to 3 minutes. Beat the egg yolks with the cream in a small bowl, and add very slowly to soup, stirring constantly to keep eggs from curdling. Stir in the parsley and butter, stirring until the butter melts, and serve at once.

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

More "Lost" Spinach Recipes
Classic Spinach a la Bechamel (1896)
Louisiana Oyster Spinach Dip (1982)

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