Butter, unsalted
|
1 tablespoon
|
Olive oil
|
1 tablespoon
|
Leeks, white & pale green parts;
chopped
|
2
|
Nutmeg, freshly grated
|
½ teaspoon
|
Broth, vegetable
|
1 ½ cups
|
Spinach, tough stems removed
|
2 bunches
|
Cream, heavy
|
¼ cup
|
Salt
|
|
Pepper, freshly ground
|
- In a Dutch Oven over medium-high heat, melt the butter with in the oil.
- Add the leeks and nutmeg, and sauté until the leeks are softened, about 5 to 7 minutes.
- Add the broth, and bring to a boil.
- Add the spinach and cook, stirring often, for 10 minutes.
- Remove from heat and let cool slightly.
- Puree.
- Add the cream, and gently bring to a near boil.
- Season and serve.
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