Ingredients – serves 6 to 8; half fine for 4
- 900gms fresh or frozen spinach
- 2.5 litres stock – actually used less
- 1 large carrot chopped
- 1 stalk celery chopped
- a few celery leaves
- 30gms butter – 2 tablespoons
- 1 tablespoons flour
- 3 egg yolks, juice of 1 lemon
Collapse fresh spinach and then put in a food processor or defrost frozen spinach; chop in food processor.
Put the stock in the pan with the chopped carrot and celery, bring to the boil, add salt and pepper and simmer for twenty minutes.
Melt the butter in a small pan; add the flour and stir over a low heat for a few minutes; add a ladle of the soup and then pour back into the soup gradually, stirring constantly and simmer over low heat for 10 minutes or so; stir in the spinach and cook 7 mins or so longer.
Just before serving beat the egg yolks with lemon juice in a bowl, temper with a ladle of the soup; add back to the soup stirring constantly but making sure the soup doesn’t boil.