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    You are in: Home / Recipes / Spinach Cream Recipe
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    Spinach Cream

    Spinach Cream. Photo by Annacia

    1/2 Photos of Spinach Cream

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Boomette's Note:

    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.

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    Units: US | Metric


    1. 1
      In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat.
    2. 2
      Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring.
    3. 3
      Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness.
    4. 4
      Remove from the heat and let cool.
    5. 5
      Puree in a blender until homogeneous.
    6. 6
      Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat.
    7. 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.

    Ratings & Reviews:

    • on November 27, 2009


      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,

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    • on February 17, 2009


      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!

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    • on July 11, 2008


      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.

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    Read All Reviews (4)


    Nutritional Facts for Spinach Cream

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 174.5
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 4.8 g
    Cholesterol 21.7 mg
    Sodium 211.5 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.6 g
    Sugars 2.5 g
    Protein 5.3 g

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