Spinach Cream

Recipe by Boomette
READY IN: 40mins
SERVES: 6
UNITS: US

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
  • 1
    teaspoon nutmeg
  • 1 12
    lemons, juice of (optional)
  • 6
    tablespoons heavy cream (optional)
  • 2
    tablespoons slivered almonds, grilled (optional)
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DIRECTIONS

  • 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.
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