This is another vintage recipe that I created in the 70's.
4 lbs. of Fresh Spinach, washed and stemmed.
6 TBS Butter
1/4 C Chopped Onion
1/3 C Flour
6 C Whole Milk, scalded
1 tsp Salt
1/4 tsp fresh ground Pepper
1/4 tsp Nutmeg
4 Egg Yolks
1 1/4 C Heavy Cream
2 TBS minced fresh Parsley
1 TBS Butter
2 C Shredded Gruyere Cheese
In a large Soup Pot:
Add about 1/4 C Water.
Cook until wilted, about 5 minutes.
In a Food Processor:
Purée the Spinach and the water.
Remove to a bowl and set aside.
Clean out the Soup Pot and Add:
Heat until melted.
Sautée 5 minutes.
Flour and stir until bubbly.
Cook, stirring constantly until it begins to thicken.
Simmer for 3 minutes
Set aside until just before serving.
About 10 minutes before serving:
Whisk Egg Yolks and Cream together in a small bowl.
Re-heat the Soup.
The the Egg Yolk mixture slowly, stirring constantly.
Stir in Parsley and the remaining TBS of Butter.
Continue stirring until the Butter is incorporated.
Sprinkle the top with Gruyere Cheese and serve.
Peace in the Kitchen!