Spinach Cream

From the book qu'est-ce qu'on mange volume 3". this is a recipe i like to do again and again. And i never use the heavy cream and almonds."

In a casserole , heat butter and oil.

Cook onion and garlic 3 to 4 minutes at medium heat.

Add spinach and stir well.

Sprinkle with flour and keep cooking 1 minute while stirring.

Add chicken stock.

Bring to boil.

When it begins to boil , reduce the heat and let simmer about 20 minutes , until thickness.

Remove from the heat and let cool.

Puree in a blender until homogeneous.

Put back in the casserole.

Add milk , pepper and nutmeg.

Let boil 2 to 3 minutes to reheat.

Pour in soup bowls.

Sprinkle each serving with a few drops of lemon juice , then with 1 tablespoon of heavy cream by forming a spiral.

Sprinkle with almonds.

butter, oil, onion, garlic clove, spinach, flour, chicken stock, milk, black pepper, nutmeg, lemons, juice of, heavy cream, slivered almonds