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La Crème Minestra Di Due Colori

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Ingredients
  Milk 250 Milliliter
  Butter 20 Milliliter
  Salt 1 Milliliter
  Nutmeg 1 Pinch
  All purpose flour 375 Milliliter
  Egg 1
  Egg yolk 1
  Freshly grated parmesan cheese 60 Milliliter
  Trimmed spinach 120 Gram, washed
  Chicken stock 2 Liter
Directions

Heat the milk in a sauce pan.
Add the butter, salt and nutmeg.
Gradually add the flour working it into a smooth paste.
Remove from the heat, beat in the egg then the egg yolk.
Stir in the Parmesan cheese.
Divide the paste into two.
Steam the spinach.
Puree the spinach in a food processor, drain well.
Blend the spinach into 1 part of the paste.
Heat the chicken stock to a boil.
Drop spoonfuls of green and yellow paste into the soup.
Cook until the dumplings float and then serve very hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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