| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Spinach |
| 4 |
oz |
Inner green parts of leeks |
| 2 |
tb |
Chopped fresh herbs – chives; thyme and hyssop |
| 2 |
pt |
Water |
| 4 |
oz |
Ground almonds |
| 1/2 |
oz |
Rice flour or cornflour |
|
|
Salt and pepper |
| 1 |
pn |
Sugar |
| 1 |
pn |
Grated nutmeg or grated lemon rind; (optional) |
INSTRUCTIONS
Prepare the spinach by taking off the stalks and washing the leaves
thoroughly, it should weigh 1 1/2lb when prepared. Strip the green ends of
the leeks to expose the tightly folded green part at the top of the white
stem, slice it across thinly. Strip the herb leaves off their stems and
chop them.
Put all the greens and herbs into a large stewpan and add 2 pints water.
Bring to a simmering point, cover and cook gently until the leek slices are
tender. Put the ground almonds and flour into a saucepan. Add enough cold
water to make a smooth cream.
Drain the spinach, reserving the cooking liquid. Chop and puree most of the
spinach in a food processor, keeping a few whole leaves for garnishing.
Stir in the almond milk and about half the reserved spinach liquid; add all
the flavourings. Return the mixture to the pan and simmer, stirring, until
well heated through and slightly thickened. Add extra liquid if you wish,
serve in a tureen with the garnishing leaves on top.
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