Cheesy Spinach Soup
8,1 / 10
ready in 50 min.
Quickly blanch the spinach in salted, boiling water for 1 minute. Drain well, and then chop.
Fry the onion and garlic in hot butter. Dust with the flour and allow to foam, then quench with the white wine.
Stir in the stock and simmer on a low heat for about 10 minutes, stirring occasionally.
Add the spinach and cream and puree. If necessary add a little more stock or simmer for a little longer. Remove from the heat and stir in the egg yolks and the cheese. Season with salt and nutmeg and pour into deep plates. Serve with toasted bread.