1/2 c. all-purpose flour
1/2 c. oil
1/4 lb. butter (1 stick)
3 bunches parsley, coarsely chopped
1/2 lb. spinach, coarsely chopped
4 shallots, coarsely chopped
4 cloves garlic, chopped
1 qt. chicken stock
1 qt. milk
8 drops Tabasco sauce
5 oz. Kentucky bourbon
1 tsp. nutmeg
Salt and pepper to taste
1 c. heavy cream
3 egg yolks

Make a roux with the flour and oil; set aside. Melt the butter in a skillet and add parsley, spinach, shallots and garlic. Cook until vegetables are wilted. Puree cooked vegetables in food processor.

Scald chicken stock and milk; add pureed vegetables, then add to roux and stir until consistency is creamy. Add Tabasco, bourbon, nutmeg and salt and pepper to taste. Simmer 15 minutes.

Just before serving, mix cream and egg yolks well, then stir into soup. Makes 10-12 servings.