Lemon Spinach Soup

• 1 small onion or shallot
• 1 lb spinach
• 1½ pints

Chop the onion finely and the spinach coarsely. Simmer in the stock, uncovered, for about 20 minutes until tender. Sieve or put through a mouli. Pour the soup back into the pan. Beat the egg yolks in a bowl and add two tablespoons of the hot (not boiling or even simmering) soup. Add this to the soup in the pan with the juice of half a lemon. Season and heat very, very gently but don’t simmer or