Recipe for cooking creamy garlic spinach soup

Soups for Salads :: Vegetable Soups

Creamy Garlic Spinach Soup

1/2 lb. fresh spinach
8 Tbsp. butter, divided
3 C. chicken stock
4 med. potatoes, diced
2 lrg. garlic heads, minced
2 lrg. onions, diced
2 C. heavy cream
2 lrg. egg yolks

Rinse spinach and shred with knife; set aside.

Heat six Tbsp. butter in a 2 qt. soup pot and cook onion until tender. Add chicken stock and diced potatoes. Cook on med. heat for 30 min. If you like, you may allow potatoes to disintegrate or you may crush them as they cook. Add minced garlic, onions and spinach. Simmer for another 10 min. Add cream and simmer on low.

In a sm. bowl, add 1/2 C. of soup to 2 egg yolks, in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add whisked mixture to the soup pot, stirring constantly until the soup is thickened. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve immediately with crusty garlic bread.