-
1
Wash spinach thoroughly to remove all sand.
-
2
Cook about 10 minutes or until soft in six cups of water in a 2 1/2- to-3-quart saucepan, not made of iron or aluminum.
-
3
Combine the milk, sour cream and flour, and beat well until the flour is smoothly blended in.
-
4
Bring the spinach to a rapid boil, then add the cream mixture, stirring constantly with a wooden spoon or beating with a whisk.
-
5
Add about one and one-half teaspoons salt, one-quarter teaspoon white pepper and enough lemon juice to give it a winey edge.
-
6
Boil rapidly for about five minutes, or until the cream has blended with the soup stock and all traces of flour disappear.
-
7
Beat the egg yolks with a fork until thin.
-
8
Remove the soup from the heat and, using a ladle, slowly trickle some hot soup into the yolks, beating constantly as you do so.
-
9
Continue this until three cups of soup have been added to the yolks.
-
10
Now, slowly trickle the egg-yolk mixture back into the soup, again beating steadily as you do so.
-
11
Using the pot in which the soup cooked, and another pot or bowl with a good long handle, pour the soup back and forth from one receptacle to the other; repeat about 12 times until soup is smooth and well blended.
-
12
Adjust seasonings, adding a pinch of sugar if necessary, and chill thoroughly.
-
13
Ladle the soup into chilled cream-soup bowls or cups.
-
14
Serve whipped sour cream on the side, or add a dollop to each serving.
-
15
Pass garnishes in individual relish dishes.
