Cream of Spinach Soup (4- 6)

Ingredients:

Spinach 450g

Small onion 1

Corn flour 30g

Milk 850ml

Egg yolks 2

Cream 3 tbsp

Salt, pepper and nutmeg

Instructions:

Cook the spinach and blend it in a food processor until smooth. Heat the butter in a saucepan and cook the sliced onion until tender but not brown. Dissolve the corn flour in a little milk and add to the pan, mix well, bring to the boil, stirring and boil for three minutes. Stain onto the spinach and reheat with the rest of the milk. Whisk the egg yolks and cream together and add a little of the soup mix well, then add the whole mixture to the saucepan, season to taste and add a pinch of nutmeg. Reheat before serving, but do not allow boiling. Stir a spoonful of extra cream into each bowl and serve with hot country bread.