Creme de epinard (Cream of spinach
Ingredients:
1 bunch of palak
1 chopped onion
2 tbsp all purpose flour
4 tbsp butter
1-2 green chill
1 tsp garlic
salt as per taste
1 cup milk
1 tsp oregano
1 /2 tsp chilli flakes
Water
Pinch salt
1/2 tsp Sugar
Method:
Wash and cut spinach, do not use the steamed part
Pour water in a pan, add salt and sugar , once water starts boiling add spinach leaves we need to blanch leaves for 5-7 minutes.
After 5-7 minutes, remove spinach from boiling water and dip it into cold water.
Now, Remove spinach from water and strain water completely
Meanwhile in a pan add butter,onion saute onion until transparent now add garlic,chilli,garlic and saute well
Garlic-ginger colour change slightly and add blanch spinach leaves and mix it
Now take this mixture in mixture jar and make fine paste without adding water.
In another pan add butter,flour and roast until its colour changes slightly (we are making white roux for souce as thickning agents).
Once aroma came from flour, add milk little at a time whick in between to avoid lumps (white sauce is ready) let it boil for some time until it becomes thick and add seasoning,
Add spinach onion puree in white sauce mix it well, add hot water as per required consistency.
Mix it well and let it boil for 7-10 minutes.
Add chilli flakes and salt as per taste.
Turn off the flame .
Garnish with Cream (you can add 1/4 cup cream with milk)
Thick and Cream Spinach soup is ready to serve with croutons.
Enjoy hot!
