Spinach Puree
- 1 pound spinach
- 3 cups vegetable stock
Wash spinach well in salt and water; gently simmer until quite tender, then pass through a sieve. Put into a saucepan with stock, and cream, adding seasoning to taste. To cream, add as much flour mixed in water as will make it the right consistency. About 1 tablespoon flour is enough for this amount of liquid. Serve with croutons of whole meal toast.
Submitted by Jul 29, 2009
15 min 30 min 45 min
15 min 30 min 45 min