Spinach Soup

Ingredients
1/2 cup sliced Onions
2 tablespoons Butter
1 1/2 to 2 lbs fresh Spinach (10 oz packet of frozen)
5 cups light Chicken Stock
1/3 cup plain raw white Rice
Nutmeg
Salt
Pepper
1/2 cup Heavy Cream
2 Egg Yolks
Lemon Juice

Method

Cook onions slowly in butter 8-10 minutes. Stir in spinach, chopped roughly (well drained if frozen is used). Cover and cook 5 minutes on low heat - stir occasionally.

Add stock and bring to the boil. Add rice. Season with salt, pepper and nutmeg. Simmer partly covered for 20 minutes. Puree and bring back to simmer. Thin out with stock, if necessary, off heat.

Blend cream and yolks and dribble in hot soup beating at the same time.

Let cool then refrigerate

Serve hot:

reheat, season, add lemon juice and 2 tablespoons butter.

Serve cold:

slightly oversalt before chilling. Add dollop of sour cream.

Remarks
Appears on menu: Turkish Spinach Soup $2.90 (chicken stock with carrots, celery and spinach, with egg and lemon juice whisked through) Missing some ingredients, not quite the same dish, but certain elements unmistakable - the egg and lemon juice in particular.