Cold spinach soup

Directions

1. 1
   Wash spinach thoroughly to remove all sand.
2. 2
   Cook about 10 minutes or until soft in six cups of water in a 2 1/2- to-3-quart saucepan, not made of iron or aluminum.
3. 3
   Combine the milk, sour cream and flour, and beat well until the flour is smoothly blended in.
4. 4
   Bring the spinach to a rapid boil, then add the cream mixture, stirring constantly with a wooden spoon or beating with a whisk.
5. 5
   Add about one and one-half teaspoons salt, one-quarter teaspoon white pepper and enough lemon juice to give it a winey edge.
6. 6
   Boil rapidly for about five minutes, or until the cream has blended with the soup stock and all traces of flour disappear.
7. 7
   Beat the egg yolks with a fork until thin.
8. 8
   Remove the soup from the heat and, using a ladle, slowly trickle some hot soup into the yolks, beating constantly as you do so.
9. 9
   Continue this until three cups of soup have been added to the yolks.
10. 10
    Now, slowly trickle the egg-yolk mixture back into the soup, again beating steadily as you do so.
11. 11
    Using the pot in which the soup cooked, and another pot or bowl with a good long handle, pour the soup back and forth from one receptacle to the other; repeat about 12 times until soup is smooth and well blended.
12. 12
    Adjust seasonings, adding a pinch of sugar if necessary, and chill thoroughly.
13. 13
    Ladle the soup into chilled cream-soup bowls or cups.
14. 14
    Serve whipped sour cream on the side, or add a dollop to each serving.
15. 15
    Pass garnishes in individual relish dishes.