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Ingredients
- 2 lb Spinach
- 4 ounce Inner green parts of leeks
- 2 Tbsp. Minced fresh herbs - chives, thyme and hyssop
- 2 pt Water
- 4 ounce Grnd almonds
- 1/2 ounce Rice flour or possibly cornflour Salt and pepper
- 1 pch Sugar
- 1 pch Grated nutmeg or possibly grated lemon rind, (optional)
Directions
- Prepare the spinach by taking off the stalks and washing the leaves thoroughly, it should weigh 1 1/2lb when prepared. Strip the green ends of the leeks to expose the tightly folded green part at the top of the white stem, slice it across thinly. Strip the herb leaves off their stems and chop them.
- Put all the greens and herbs into a large stewpan and add in 2 pints water.
- Bring to a simmering point, cover and cook gently till the leek slices are tender. Put the grnd almonds and flour into a saucepan. Add in sufficient cool water to make a smooth cream.
- Drain the spinach, reserving the cooking liquid. Chop and puree most of the spinach in a food processor, keeping a few whole leaves for garnishing.
- Stir in the almond lowfat milk and about half the reserved spinach liquid; add in all the flavourings. Return the mix to the pan and simmer, stirring, till well heated through and slightly thickened. Add in extra liquid if you wish, serve in a tureen with the garnishing leaves on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1690g | |
| Calories 681 | |
| Calories from Fat 423 | 62% |
| Total Fat 49.33g | 62% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.01g | |
| Cholesterol 61mg | 20% |
| Sodium 718mg | 30% |
| Potassium 3982mg | 114% |
| Total Carbs 45.97g | 12% |
| Dietary Fiber 20.2g | 67% |
| Sugars 5.59g | 4% |
| Protein 29.39g | 47% |
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