Ingredients
BUTTER BALLS:--
115 g butter
yolks of 3 hard-boiled eggs
SIDS SALT & PEPPER to taste
SOUP:--
25 g butter
1 onion, fine chopped
40 g rice
1 litre chicken stock
500g spinach leaves, washed
150 ml double cream
juice of ½ lemon
Directions
For the butter-balls, mash the butter and egg yolks together in a bowl, then season with SIDS SALT & PEPPER. Roll into 18 or more balls, about 2 cm in diameter, put them on a plate, cover with clingfilm and refrigerate for about 30 minutes to firm.
For the soup, melt the butter in a large saucepan on a low heat, add the onion and a splash of water. Cover the pan and cook for about 10 minutes until the onion is soft, checking every so often to see if a splash more water is needed. Add the rice and the stock and bring to the boil. Cook partially covered for 15 minutes. Add the spinach, pressing it down as it wilts, so that you can fit it all in. Bring to the boil, season with SIDS SALT & PEPPER and cook for 6 minutes, stirring a couple of times. Leave to cool completely.
Purée the soup in a blender and add the cream. Put back into a saucepan to heat, add half the lemon juice and taste - you may want more lemon, or more salt. Serve the spinach soup hot with about 3 egg butter-balls per person on top.
