Creamy garlic spinach soup

Ingredients

1/2 lb fresh spinach, 2 large heads of garlic, minced, 2 large
onions, diced, 4 medium potatoes, diced, 3 cups chicken
stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter
 
Method

Rinse spinach and shred with a knife set aside. Heat 6 table-
spoons butter in a 2 quart soup pot and cook onion until tender.
Add the chicken stock, and diced potatoes. Cook on medium
heat for 30 minutes. If you like, you may allow the potatoes
to disintegrate or crush them as they cook. Add the minced
garlic and spinach simmer for another 10 minutes. Add the
cream. DO NOT SUNSTITUTE MILK OR HALF & HALF or the
soup will be weak. Be sure to heat without boiling. In a
small bowl, add 1/2 cup of the soup to the 2 egg yolks in a
stream while whisking, taking care not to curdle the yolks by
adding the hot soup too
quickly. Add the whisked
mixture back into the soup
pot, stirring constantly until
the soup is thickened. Do
not boil. Add salt and
pepper to taste. Remove
from heat and swirl in
remaining butter.
Serve right away.