Ingredients

1/2 cup sliced Onions

Method

Cook onions slowly in butter 8-10 minutes. Stir in spinach, chopped roughly (well drained if frozen is used). Cover and cook 5 minutes on low heat - stir occasionally.

Add stock and bring to the boil. Add rice. Season with salt, pepper and nutmeg. Simmer partly covered for 20 minutes. Puree and bring back to simmer. Thin out with stock, if necessary, off heat.

Blend cream and yolks and dribble in hot soup beating at the same time.

Let cool then refrigerate

Serve hot:

reheat, season, add lemon juice and 2 tablespoons butter.

Serve cold:

slightly oversalt before chilling. Add dollop of sour cream.