INGREDIENTS

INSTRUCTIONS

Make the croutons:  Preheat the oven to 350F. In a small bowl toss the
bread cubes with  the butter and salt to taste, spread them on a baking
sheet, and bake  them in the middle of the oven for 8 to 10 minutes, or
until they are  golden.  Make the creamed spinach:  In a kettle cook
the spinach in the water clinging to the leaves,  covered, over
moderate heat, stirring once or twice, for 5 to 6  minutes, or until it
is wilted, refresh it under cold water, and  drain it well in a
colander. Squeeze out the excess water by handfuls  and in a food
processor puree the spinach.  In a heavy saucepan cook the shallot in
the butter over moderately low  heat, stirring, until it is softened,
add the flour, and cook the  roux, stirring, for 3 minutes. Add the
milk, whisking, bring the  mixture to a boil, whisking, and simmer it,
whisking, for 3 minutes.  Add the spinach puree, the sour cream, the
nutmeg, the lemon juice,  and salt and pepper to taste and heat the
creamed spinach over  moderately low heat, stirring, until it is heated
through. Serve the  creamed spinach topped with croutons.  Serves 4 to
6.  Gourmet May 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 855
Calories From Fat: 479
Total Fat: 54.9g
Cholesterol: 129.8mg
Sodium: 3069.8mg
Potassium: 3163.9mg
Carbohydrates: 66.2g
Fiber: 34.1g
Sugar: 18.5g
Protein: 46.8g