Creamed Spinach Soup
|Spinach/1 small packet frozen spinach||1 Pound|
|Onion||1 Small, sliced|
|Milk||1 1⁄2 Pint|
|Single cream||3 Tablespoon|
|Grated nutmeg||To Taste (for garnish)|
|Croutons||1⁄4 Cup (4 tbs) (for garnish)|
Cook and sieve the spinach.
Heat the butter in a saucepan and saute the onion until tender, but not brown.
Add the cornflour, mix well and cook for a few minutes.
Add the milk, stir till boiling and boil for 3 minutes.
Strain the sauce on to the spinach, then return to the heat.
Mix the egg yolks and cream, add a little of the soup, then return all to the saucepan.
Add seasonings, and reheat gently for several minutes before serving.
DO NOT ALLOW TO BOIL.
Garnish with croutons and nutmeg.