Ingredients
500g Frozen spinach, thawed, liquid squeezed out as much as you can. 2 tbs butter 1 large onion 2 cloves of garlic, finely chopped 1 tbs all purpose flour 1 cup chicken or vegetable stock 2 cups milk 1 tsp cyanne pepper salt and pepper to taste 2 tbs heavy cream/creme fraiche for serving Equipment 1 large stewing pot. Blender Knife/cutting board measuring cups/spoons |
Direction
Heat a pot on medium, add 1 tbs of butter. Add garlic and cook for about 1 minute. Drain spinach and squeeze out the water. Add the spinach to the garlic. Cook for another 2 minutes. Remove from the pot and add to food processor or blender. Add about 1/2 cup of chicken or vegetable stock and blend for about 1 minute. In a pot, on medium heat, add 1 tbs of butter, add chopped onion, cook until soften, about 2-3 minutes. Stirring occasionally so it does not burn. Turn the heat to low, and add 1 tbs of all purpose flour. Stirring and keep cooking the flour for about 2 minutes, then slowly add the remaining stock, making sure that there is no flour lump in the liquid. Slowly add the milk, stirring to mix the soup until thicken. Add the blended spinach mixture to the soup, season with cyanne pepper, salt and pepper. Serve hot with a dollop of heavy cream of creme fraiche, or freeze up to 1 month. Eat with toasted garlicy rustic bread. Serve 4 |