SPINACH CREAM
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.
Provided by Boomette
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 174.6, Fat 12, SaturatedFat 4.8, Cholesterol 21.7, Sodium 211.6, Carbohydrate 11.6, Fiber 0.6, Sugar 2.5, Protein 5.4
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