Egg yolks make a fine thickening agent in sauces, and, in this case, a soup.
2 medium all-purpose potatoes, peeled and cut into chunks
4 cups chicken broth
4 tablespoons butter
1 medium onion, chopped
3/4 pound spinach thoroughly washed and de-stemmed
4 egg yolks
1 cup all-purpose cream
Salt and freshly ground pepper
Sour cream for garnish
Place potatoes and chicken broth in a medium saucepan. Bring to a boil; reduce heat and simmer until potatoes can be easily pierced with a fork. Remove potatoes with a slotted spoon and place in a blender or food processor.
Process potatoes until pured, then return potato pure to stock.
Melt butter in a large saucepan; add onion; saut until soft and transparent. Turn heat to low, add spinach, cover, and simmer until spinach is limp. (There will be enough water clinging to the washed spinach to steam it.)
Stir in potato pure.
Place egg yolks in blender (or food processor) and process for 2 to 3 seconds. While motor is still running, slowly add the cream and continue to blend until foamy. Gradually add spinach mixture and process until smooth. (This may have to be done in two stages if blender is too small.) When all ingredients are blended, return to large saucepan and simmer until hot.
Serves about 6.
(c) Copyright 2000. The Christian Science Publishing Society