Summary

Ingredients

• 2 kg leaf spinach, fresh
• 1 onion (s)
• 1 clove garlic
• 2 teaspoons rapeseed oil
• 4 tablespoon heavy cream
• Salt and pepper, freshly ground
• Nutmeg, freshly grated

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Instructions

1. Wash the spinach leaves thoroughly and spin dry. Repeat washing until there is no more sand or earth in the washing water. Then cut off the coarse stems.
2. Boil 3 liters of water in a large saucepan and briefly blanch the spinach in portions. Remove with a slotted spoon and immediately transfer to a colander to drain.
3. Peel onion and garlic and chop finely.
4. Heat the oil in a saucepan and sauté the onion and garlic until translucent, stirring constantly. Roughly chop the spinach and add to the saucepan. Heat briefly, stir in the cream and season well with salt, pepper and nutmeg. Purée finely with a blender.
5. A total of 8 points, with 4 servings per serving 2 points.