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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1107
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).