2 quarts chicken or beef stock
1 heaping tablespoon ghee
2 onions, diced
3-4 cloves garlic, pressed or minced
8 tomatoes, cored and diced
8 egg yolks, beaten until thick and lemon-coloured
2-3 big handfuls fresh spinach leaves
Place the stock and ghee in a large soup pot and bring to a boil.
Add the onions, garlic and tomatoes. Reduce heat to medium, cover and cook for 30 minutes.
Take pot off the heat and carefully pureé with an immersion blender, or in batches in a regular blender (be careful! soup will be very hot!).
Whisk egg yolks into hot pureéd soup, stirring constantly until well-blended.
Add spinach, return to medium heat, cover and cook for another 5 minutes or until spinach has wilted. Pureé again to incorporate spinach.
Allow to cool to room temperature, portion out into freezer containers and freeze.
Makes about 6 2-cup servings.
