CREAMY GARLIC SPINACH SOUP
1/2 lb fresh spinach
2 large heads of garlic, minced
2 large onions, diced
4 medium potatoes, diced
3 cups chicken stock
2 cups heavy cream
2 large egg yolks
8 tbsp butter
Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons
butter in a 2 quart soup pot and cook onion until tender.
Add the chicken stock, and diced potatoes. Cook on medium heat for 30
minutes. If you like, you may allow the potatoes to disintegrate or crush them
as they cook. Add the minced garlic and spinach; simmer for another 10 minutes.
Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be
weak. Be sure to heat WITHOUT BOILING.
In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream
while whisking, taking care not to curdle the yolks by adding the hot soup too
quickly.
Add the whisked mixture back into the soup pot, stirring constantly until
the soup is thickened. DO NOT BOIL.
Add salt and pepper to taste. Remove from heat and swirl in remaining
butter.
Serve immediately.
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