Spinach soup

Course : Soups
Serves: 4
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1 teaspoon butter
1 1/2 teaspoons flour
1/2 liter vegetable/meat broth
1/4 liter milk
100 grams spinach -- finely chopped
1 large egg yolk
100 milliliters cream
1 teaspoon salt and pepper

Preparation / Directions:

Put butter and flour in saucepan. Heat, constantly stirring. Gradually add broth, stirringall the time. Add spinach and milk. Add salt and pepper to taste. Put egg yolk and cream in tureen. Whiskthoroughly and slowly add the soup (preferably with electric mixer). Serve hot, put in each portion a diagonally cut, hard-boiled egg.

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