Spinach, Leek and Potato Cream – Appetizers
Title: Spinach, Leek and Potato Cream
Cook Time: 20 minutes
Level: Easy
Serving: 4
The spinach was introduced into Europe around 1000 from Asia, probably from Persia, but only from the eighteenth century began to travel through Europe and settled for exploitation crops, mainly in Holland, England and France, was grown after in other countries and later moved to America.
Ingredients:
- A bunch of fresh spinach
- salt
- 2 leeks
- 1 potato
- 100 gr.de butter
- 1 glass of water
- 1 glass of milk
- freshly ground pepper
- 1 glass of cream
- 1 pinch of cinnamon
- 1 pinch of nutmeg
Directions:
Wash spinach and cut the stems earthy, back to wash in cold water until they have released all the earth.
Put a pan with a little water over medium heat to cook the steamed spinach.
Chop spinach and put in the basket from the pan. season and reserve.
Wash, peel and chop the leeks and potatoes, put in a pan with butter, water and milk.
Add salt and pepper and heat to boiling. When they have cooked 10 minutes, add spinach. Cook 5 minutes more and we took it to the blender.
Put the cream, cinnamon and nutmeg.
Beat until a smooth cream. Check the salt and pepper to taste and serve.
Personal Suggestion: Serve this cream accompanied with garlic bread.
