I promised you this recipe for your Memorial Day baash, sorry it took
me a few days to p[ost it!

This is good served warm or chilled. It's a thin, light, first-course
kinda soup.

Mom used spinach, watercress, or a combination of both, but I'd guess
you could use any greens of your choice.

3 T butter
1 minced onion
4 c packed greens (I often use more - last time I used a prewashed
12-oz bag of spinach, which probably amounted to more like 6 1/2 cups.
It just makes a thicker soup.)
3 T flour
5 1/4 c stock (mom used chicken, I use veggie)
2 egg yolks
3/4 c cream (I use fat-free half and half)
salt & pepper to taste
Ialso added a big pinch of nutmeg cuz I like it with spinach


1. Melt butter and saute onion until soft and transluscent.

2. Add greens. Cover and wilt for about 5 minutes.

3. Gradually, off heat, whisk in flour. Stir, return to heat, and heat
for 3 minutes. (this is where I added the nutmeg. I also salted and
peppered here.)

4. Off heat, beat in stock. Return to heat and simmer for 5 minutes.

5. Puree in blender. I used my stick blender right n the pot. If you
make this ahead of time, stop after this step. Cool it a little bit if
you're making it all-at-once.

5. Beat egg yolks into cream in a large bowl. Gradually, pour the warm
soup over - not too fast or you'll end up with egg-drop-soup! - and
whisk to incorporate.

6. Return to pan and warm gently, or alternately, chill in fridge until
ready to serve.

7. Season to taste with s&p - as you can see, I did this when I aded
the flour.

Jude wrote:

> I promised you this recipe for your Memorial Day baash, sorry it took
> me a few days to p[ost it!
>
> This is good served warm or chilled. It's a thin, light, first-course
> kinda soup.
>
> Mom used spinach, watercress, or a combination of both, but I'd guess
> you could use any greens of your choice.
<snip recipe>

That sounds excellent! Thank you!

Bob