Recipe
Spinach Cream
Cream of fresh spinach cooked in chicken broth with onion and garlic, blended and thickened with flour. A hot, simple, and light first course.
- Preparation5 min
- Cooking15 min
- Total time20 min
- Servings4 servings
- DifficultyEasy
Spinach can be eaten in many ways: raw, boiled, steamed or sautéed. But this time we propose a delicious, smooth and comforting cream, perfect as a first course.
Spinach has a long history. Its first crops are located in the Middle East and it arrived in the Iberian Peninsula by the hand of the Arabs. At the end of the Middle Ages, Europe incorporated it into its agricultural production and then it spread to America.
Ingredients
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Method
- Wash the spinach, drain them, cut them into medium pieces and set aside.
- Cut the onion into small cubes and crush the garlic cloves.
- In a pot, heat the chicken broth and add the onion and garlic.
- When the broth begins to boil, add the spinach and let them cook for 10 minutes.
CiberCuba - Remove the pot from the heat and wait for it to cool slightly.
- Pour the broth with the spinach into the blender, add the wheat flour and blend until everything is broken down.
CiberCuba - Pass the mixture through a strainer to remove any pieces that may remain.
- Return the cream to the pot over medium heat and, without stopping stirring, bring it to a boil. It will thicken gradually until it reaches the density you like.
- Serve hot in a deep plate or bowl and garnish with grated cheese and a drizzle of olive oil. Enjoy!
CiberCuba
