Creamy Spinach Soup

Flavorful & Creamy Soup with Spinach 

• 1 pound Fresh Spinach Leaves
• ¼ c. Butter
• 1 Onion, finely chopped
• 3 T. Flour
• 4 c. Hot Water
• 2 Chicken Bullion Cubes
• Salt
• Black Pepper
• Red Pepper Flakes
• 1 Egg Yolk
• 1 c. Plain Yogurt

1. Wash Spinach Leaves well and spin off access water (or allow to air-dry).
2. Chop Spinach into very tiny pieces and set aside.
3. Melt Butter in a large soup pot. Then add Onions and sauté.
4. Sprinkle in Flour while constantly stirring with a wire whisk.
5. Slowly add the Hot Water while continuing to whisk to prevent lumps.
6. Stir in Bullion Cubes.
7. When the soup reaches a boil, add the chopped Spinach and bring to a boil again.
8. Add Salt, Pepper and Red Pepper Flakes as desired. Cook for 6-7 minutes.
9. Remove from flame and allow to cool down slightly. At this point you can run the soup through a blender for a smooth consistency (see picture below). Or as in the cover picture you can simply allow the pieces of Spinach to remain as they are when cooked.
10. In a separate bowl mix together the Egg Yolk and Yogurt.
11. When the soup is no longer steaming hot (though still very warm), slowly add one spoonful of the Yogurt/Egg mixture at a time while stirring constantly. If you add Yogurt too fast, or if the soup is too hot, the Yogurt will curdle and not blend in smoothly.
12. Once all of the mixture is added and stirred into the soup, place the pot on the stove to heat again. Stir constantly while the soup is brought back almost to a boil again.
13. Serve immediately. If you have extra, this soup can be refrigerated, reheated one more time and served again within the next 2 days.

Below is a picture of the soup after being blended. The flowers are just garnish to make it look pretty.