Recipe by Boomette
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.
Top Review by Annacia
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,
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 garlic clove, mashed
- 1 cup spinach, finely chopped
- 3 tablespoons flour
- 2 1⁄2 cups chicken stock, warm
- 1 1⁄2 cups milk
- black pepper
- 1 teaspoon nutmeg
- 1 1⁄2 lemons, juice of (optional)
- 6 tablespoons heavy cream (optional)
- 2 tablespoons slivered almonds, grilled (optional)
Directions See How It's Made
- In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat.
- Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring.
- Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness.
- Remove from the heat and let cool.
- Puree in a blender until homogeneous.
- Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat.
- 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.