2 cups spinach puree
2 tbsp. butter
2 tbsp flour
1/8 tsp. nutmeg
1/2 tsp. salt
1 qt chicken stock
1 onion sliced
1 cup cream
1 egg yolk

Wash the spinach thoroughly, and cook quickly with only the water that clings to it. Put through a sieve, and measure 2 cups. Melt the butter. When frothy, rub in the flour mixed with the salt and nutmeg. Add the chicken stock, put in the top of a double broiler, add the spinach and onions and cook uncovered for twenty minutes. Add the cream.

Just before serving, add the beaten egg yolks.

Serves 6.

Submitted by: COUNTRYTESSA