Potage Crème DEpinards Recipe

Name: Potage Crème DEpinards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup minced green onions, or yellow onions; 3 Tb butter; A heavy-bottomed, 2l/2 quart saucepan; 3 to 4 packed cups of fresh spinach(or watercress ) leaves and tender stems, washed, and dried in a towel; l/2 tsp salt; 3 Tb flour; 51/2 cups boiling white stock or canned chicken broth; 2 egg yolks; l/2 cup whipping cream; A 3-quart mixing bowl; A wire whip; 1 to 2 Tb softened butter; A handful of water-cress leaves dropped for l/2 minute in boiling water, refreshed in cold water, and drained

Servings: persons

1/3 cup minced green onions, or yellow onions
3 Tb butter
A heavy-bottomed, 2l/2 quart saucepan
3 to 4 packed cups of fresh spinach(or watercress ) leaves and tender stems, washed, and dried in a towel
l/2 tsp salt
3 Tb flour
51/2 cups boiling white stock or canned chicken broth
2 egg yolks
l/2 cup whipping cream
A 3-quart mixing bowl
A wire whip
1 to 2 Tb softened butter
A handful of water-cress leaves dropped for l/2 minute in boiling water, refreshed in cold water, and drained

1
Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
2
Stir in the water cress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
3
Sprinkle in the flour and stir over moderate heat for 3 minutes.
4
Off heat, beat in the boiling stock. Simmer for 5 minutes, then puree through a food mill. Return to saucepan and correct seasoning.
5
(*) If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
6
Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
7
Pour the soup into a tureen or soup cups and decorate with optional water-cress leaves.
8
TO SERVE COLD: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.

3611

kcal

Calories

148

Fat

Carbs

492

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup minced green onions, or yellow onions, 3 Tb butter, A heavy-bottomed, 2l/2 quart saucepan, 3 to 4 packed cups of fresh spinach(or watercress ) leaves and tender stems, washed, and dried in a towel, and more.

Yes, Potage Crème DEpinards falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potage Crème DEpinards

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Potage Crème DEpinards