- Saute chopped onion in 9 tablespoons butter. Cook for 10 minutes, until translucent. Do not brown.
2
- MEanwhile, boil chicken broth separately
3
- Add 9-12 cups tightly packed spinach, stems removed, thinly sliced (chiffonade). Sprinkle 1.5 teaspoons salt. Stir and cook until wilted, about 5 minutes
4
- Sprinkle 9-12 tablespoons flour over spinach - less if you want it thinner, more if you want it thicker. Stir and cook for another 5 minutes
5
- Off heat, beat in boiling chicken broth
6
- Optional - puree slightly in blender/with food mill.
7
- Simmer for 5 minutes.
8
- Remove and cover if not serving immediately. When ready to serve, bring back to simmer.
9
- Separately, beat 6 egg yolks and 1.5 cups heavy cream.
10
- When ready to serve, slowly dribble hot soup into cream and egg mixture while stirring. When half of the soup has been transferred, then pour it all back into the original soup pot.
11
- Cook for 3-5 minutes, just enough to blanch the eggs. Do not let it come to simmer.
12
- Off heat, melt in additional 3-6 tablespoons enrichment butter.
