This cream of spinach soup is adapted from Volume 2 of Mastering the Art of French Cooking by Saint Julia. I used my new food processor to slice the onions and I probably will never slice onions by hand again! I make a lot of cream soups and this one was very tasty and definitely a keeper:

Cream of Spinach Soup

10oz pkg Frozen Spinach
1/2 cup sliced onions
2 tablespoons butter
4 cups low salt chicken broth
1/3 cup raw white rice
1 pinch nutmeg
1 cup heavy whipping cream
2 egg yolks

Thaw the spinach. Saute the onions in the butter In a saucepan until tender but not browned. Add the spinach and cook over low heat for 5 minutes, stirring occasionally. Add the chicken broth, bring to a boil, and add the rice and nutmeg. Partially cover and simmer until the rice is tender, about 20 minutes. Using an immersion blender, puree the soup.

In a separate bowl, whisk together the cream and egg yolks. Slowly add 1-2 cups of the hot soup to the cream/egg mixture while stirring briskly. Then pour the mixture back into the soup.

If necessary, let the soup come to a simmer again before removing from the heat and serving.

Serves 4