Creamy Spinach

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By Daniel Boulud
April 2008

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
20 mins
Yield:
4
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Ingredients

Directions

  • Bring a large saucepan of salted water to a boil. Add the spinach and blanch until bright green, 30 seconds. Transfer the spinach to a bowl of ice water to cool. Drain, squeezing out the excess water.

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  • In a medium saucepan, bring the heavy cream to a simmer. Pour the cream into a food processor and add one-third of the spinach. Process to a smooth puree. Scrape the puree into the saucepan. Add the remaining spinach and bring to a simmer, stirring. Stir in the butter. Season with salt and pepper and serve.

Serve With

Skate with Mushrooms and Hazelnuts.

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