Ingredients
1/3 cup minced green onions, or yellow onions
3 Tb butter
A heavy-bottomed, 2l/2 quart saucepan
3 to 4 packed cups of fresh spinach(or watercress ) leaves and tender stems, washed, and dried in a towel
l/2 tsp salt
3 Tb flour
51/2 cups boiling white stock or canned chicken broth
2 egg yolks
l/2 cup whipping cream
A 3-quart mixing bowl
A wire whip
1 to 2 Tb softened butter
A handful of water-cress leaves dropped for l/2 minute in boiling water, refreshed in cold water, and drained
Preparation
Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translu¬cent but not browned.
Stir in the water cress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
Sprinkle in the flour and stir over moderate heat for 3 minutes. Off heat, beat in the boiling stock. Simmer for 5 minutes, then puree through a food mill. Return to saucepan and correct seasoning. (*) If not to be served immediately, set aside un¬covered. Reheat to simmer before proceeding.
Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
Pour the soup into a tureen or soup cups and decorate with optional water-cress leaves.
TO SERVE COLD: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.
