Spinach Cream

Name: Spinach Cream
Ingredients: 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)

13 ingredients

7 steps

Ingredients

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

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.