| Recipe Name:
Cream of Spinach Soup |
| |
| |
| Category:
Soups & Beverages |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| Spinach |
|
400 g |
| Onion |
|
40 g |
| Garlic |
|
1 clove |
| Butter |
|
4 tsp |
| Vegetable stock or water |
|
1/2 Cup |
| Pepper Corns |
|
1-2 |
| Corn flour |
|
1 tsp |
| Milk |
|
1/4 Cup |
| Salt |
|
1/2 tsp |
| Nutmeg powder |
|
a pinch |
| Pepper powder |
|
1/8 tsp |
| |
| For Garnish |
| |
| Cream |
|
2 tbsp |
| Bread |
|
1/4 slice |
| Fat |
|
for frying |
|
|
| |
Method: |
- Melt 1 tsp butter and sauté chopped onion and crushed garlic in it. Add the chopped spinach, pepper corn, nutmeg, seasoning and water or stock to it and bring to a boil, reduce heat and cook till spinach is tender. Mix in a blender.
- Strain to get approximately 250 ml of extract.
- To prepare white sauce, heat 2 tsp of butter in a pan, stir in the flour and cook for a few minutes. Remove from fire and gradually add milk with constant stirring to avoid lump formation. Return the mixture to heat and cook with constant stirring until smooth and thickened. Season.
- Reheat spinach soup and whisk it into white sauce at the time of serving.
- Serve hot garnished with croutons and cream.
|
| |
|
| |
|
| |
Sign In
Sign Up
