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Belgian   -   Cream Of Spinach With Sorrel   adapted from Everybody Eats Well In Belgium

  • 1 Pound Spinach -- stems removed
  • 2 Medium Baking Potatoes -- peeled and cubed
  • 5 Cups Water
  • 2 Cups Chicken Broth
  • Salt And Pepper -- to taste
  • Nutmeg -- to taste
  • 2 Large Egg Yolks
  • 1 Tablespoon Unsalted Butter
  • 2 Ounces Sorrel Leaves -- shredded
Directions Place spinach, potatoes, water and broth in large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and season with salt, pepper, and nutmeg. Let the soup cool slightly, then puree in batches in a blender. Taste for seasoning again. In a small bowl, beat the egg yolks with a ladle full of warm soup. Stir in the egg yolk mixture gradually into the soup together with the butter. Reheat the soup over very low heat. Do not allow it to come to a boil or you will end up with scrambled eggs. Arrange the shredded sorrel in the bottom of 6 soup bowl and ladle hot soup over the sorrel. Serve.
Serves 6
Time to Make 0:00

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