Total Time
40mins
Prep 15 mins
Cook 25 mins

From the book "Qu'est-ce qu'on mange volume 3". This is a recipe I like to do again and again. And I never use the heavy cream and almonds.

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 garlic clove, mashed
  • 1 cup spinach, finely chopped
  • 3 tablespoons flour
  • 2 12 cups chicken stock, warm
  • 1 12 cups milk
  • black pepper
  • 1 teaspoon nutmeg
  • 1 12 lemons, juice of (optional)
  • 6 tablespoons heavy cream (optional)
  • 2 tablespoons slivered almonds, grilled (optional)

Directions

  1. In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat.
  2. Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring.
  3. Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness.
  4. Remove from the heat and let cool.
  5. Puree in a blender until homogeneous.
  6. Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat.
  7. Pour in soup bowls. Sprinkle each serving with a few drops of lemon juice, then with 1 tablespoon of heavy cream by forming a spiral. Sprinkle with almonds.
Most Helpful

5 5

Delicious. I didn't use any of the options and enjoyed it very much. I used roasted garlic puree and while the flavor was very nice I didn't like the little spots in the soup, I would have preferred small chunks of garlic (just thought I'd mention that in case someone else thought of using the puree). I will be making this again as I almost always have these ingredients at hand. Made for Photo Tag,

5 5

this was great, I added more fresh garlic and some crushed pepper flakes, I reduced the nutmeg to only a pinch I think 1 teaspoon would have been to overpowering, I enjoyed this thanks for sharing Booms!

5 5

As a spinach-lover, I was readily drawn to this recipe, and as a spinach-lover I took heed of what 2Bleu (Birdy&Buddha) had said about tripling the spinach! I added two cups of baby spinach leaves instead of the one cup specified and after pureeing the soup with a stick blender in step 5, I added 2 packets of frozen spinach, thawed. I also used 3 cloves of garlic; I exercise little restraint when it comes to garlic! And I used creamy Greek yoghurt instead of cream. Loved the nutmeg, lemon and almonds! Made for 1-2-3 Hit Wonders 2008, and it was certainly a hit with all those whom I served this to. A truly wonderful recipe which I know I'll be making again! Thanks for sharing it, Boomette.