Cream Spinach

Wash spinach well, remove stems and blanch (scald) in boiling salted water for a few minutes. Strain, rinse with cold water and drain. Strain through a liquid or puree with a blender.

Fry chopped onion in butter until light, dust with flour and pour in hot soup.

Bring to a boil and stir vigorously with a whisk to prevent lumps from forming.

Stir in strained spinach and simmer on low heat for about 10 minutes until creamy.

Season with salt, pepper, nutmeg and garlic, stir in whipping cream, bring to the boil and thicken the spinach with it.

Before serving, stir some cold butter flakes into the creamed spinach.

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