Velvet Creamed Spinach Soup

In a large saucepan, cook onion in butter until it is tender but not brown.

Stir in spinach.

Season the mixture with salt, pepper, sugar and nutmeg.

Stir in chicken broth; cover the pan and cook the mixture over low heat for 15 minutes.

Work the spinach mixture through a sieve or blend it in a blender.

Make a smooth paste of flour and 1/2 cup milk and stir it into the purée.

Add 2 cups milk and cook over low heat, stirring until it is thickened and boils about 3 minutes, then simmer 3 minutes.

Beat egg yolks with light cream.

Gradually pour into hot soup; stir until smooth. Do not boil after cream has been added.

Serve with cheese straws. Serves 6 to 8. This soup may be made with broccoli or asparagus. Freezes well.