Amandine Geers spinach velvety recipe
Each week, our Amandine Geers culinary columnist offers you a tasty recipe.
Preparation and ingredients of the spinach velvety
- Preparation. 15 minutes.
- Cooking. 20 minutes.
- For 2 people. 300 g of fresh spinach – 1 small onion – 2 tbsp. olive oil – 1 pinch of curry – 200 g of pea pea (fresh or frozen) – 40 cl of vegetable or poultry broth – 2 tbsp. cream – 2 eggs.
The recipe for spinach
- Wash spinach.
- Peel and chop The onion. Brown it in a saucepan with a little olive oil and curry.
- Add the spinach, Lower the heat, cover and cook for a few minutes, while spinach decreases in volume.
- Add the peas As well as the broth and continue cooking for 15 minutes.
- Add the cream Before mixing finely velouté.
- Bake Eggs 6 minutes. Refresh them before scamping them.
- Serve the soup By adding the eggs cut in half.
