Spinach Velouté

107 Views
 
MASTERY Level
50 min
108 Views
 
MASTERY Level
0 People
50 min
INGREDIENTS for 0 people
  • spinach
  • 1 ¾ oz butter
  • 1 tablespoon all-purpose flour
  • 3 cups broth
  • salt
  • 3 cups milk
  • crostini (toasted bread croutons)
Preparation

Put to boil a little spinach, and when it is cooked, remove the liquid by wringing it. Chop it up carefully and, if you wish the soup to be more delicate, use a vegetable mill. Put half the butter into a casserole, and when it has melted, add the flour. Mix and then douse with the stock (or with equal quantities of milk and water). Season with a little salt and boil. Add, then, the spinach, dissolve well in the stock and dilute with a glass of milk. Before serving, add a small piece of butter and some bread croutons.

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