Spinach Cream Soup
|Spinach||1⁄2 Pound (225 Gram, Fresh Or Frozen)|
|Butter||1 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm)|
|81% extraction flour||1 Tablespoon|
|Milk||1 1⁄2 Pint (850 Milliliter)|
|Double cream||3 Tablespoon|
|Grated nutmeg||1 Pinch|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
1. Cook the spinach for 10 minutes or until soft.
2. Melt the butter in a pan and saute the finely chopped onion and garlic, but do not let them brown. Stir in the flour and cook for a minute or two.
3. Now slowly add the milk, stirring continuously and bring to the boil. Allow to thicken then remove from the heat, stirring in the spinach and cream.
4. Puree, using a sieve or liquidizer, and re-heat without allowing it to boil. Add a pinch of nutmeg and season as necessary. Serve with croutons.