Preparation time: 40 minutes
Ingredients for 4/6 people:
1 carrot
1 onion
1 clove of garlic
1 potato
450gr of fresh spinach
buttermilk
flour
salt q.b.
pepper in grains q.b.
fresh basil
thyme, marjoram, nutmeg
PREPARATION:
Cook the carrot, onion, garlic and potato in water. Bring to the boil, blend in the cooking water.
Clean and cook the fresh spinach with a cup of water, bring to the boil and blend in the cooking water. Prepare the roux by mixing: 1/3 of a cup of flour type 2 ( preferably stone ground), 1/3 of a cup of melted butter, 2 cups of milk . Cook everything over low heat, stirring until you get a soft and smooth cream.
Add the spinach to the roux together with a pinch of salt, ground pepper, 2 chopped basil leaves, a pinch of nutmeg, a pinch of thyme and marjoram.
Add the first cream to the second with the roux. Season with salt and spices, bring back to the heat on very low heat and mix until you have a smooth, fragrant and very green cream!
