Cream Of Spinach And Watercress Recipe
Ingredients
2 tbsp (30 ml) butter
1 garlic clove, finely sliced
2 tbsp (30 ml) onion, chopped
1 cup (250 ml) spinach, stems removed
1/4 cup (60 ml) watercress, stems removed
10 oz (234 ml) cream of celery soup
10 oz (284 ml) milk
1 cup (250 ml) chicken stock
Salt and pepper
1 tsp (5 ml) chopped fennel
1/2 CUP (125 ml) 35% cream
Directions
– In a stove-top casserole, melt butter and saute garlic and onion. Cook spinach and watercress until limp.
– Add cream of celery soup, milk and chicken stock, and bring to a boil. Simmer for 10 minutes.
– Season with salt, pepper and fennel. Run mixture through blender and return to stove-top casserole. Add cream and heat mixture without boiling, stirring constantly, then serve.
– Add cream of celery soup, milk and chicken stock, and bring to a boil. Simmer for 10 minutes.
– Season with salt, pepper and fennel. Run mixture through blender and return to stove-top casserole. Add cream and heat mixture without boiling, stirring constantly, then serve.
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