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Cream of Spinach Soup

1 lb Spinach
1 oz Flour
1 oz Butter
1 qt Well-flavored stock
Ground pepper
2 Egg yolks
Lemon juice

Pick over and wash the spinach. Put it into a sauce pan with a very little water and cook thoroughly until done.

When tender, press it through a sieve to form a puree. Mix the flour and butter together in a sauce pan and cook it over low heat for a couple of minutes until it bubbles and forms a smooth mass but does not darken.

Add the spinach pur‚e salt, pepper, and stock to the sauce pan. Let the soup come nearly to a boil, then remove it from the fire. Beat the egg yolks with a little lemon juice and add a small amount of the spinach mixture to this; dump this mixture into the spinach and stir it in. Taste for seasoning. Serve with croutons.

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