astray recipes: Chicken & spinach veloute

Categories: Poultry; Soup/stew
Yield: 4 servings

Measure	Ingredient
4 cups	Chicken Stock, Unsalted -- prefer homemade
1 cup	Water
¾ teaspoon	Salt
¼ teaspoon	Black Pepper -- freshly ground
6 tablespoons	Instant Cream Of Wheat
6 ounces	Spinach, Washed -- stems removed
⅓ cup	Heavy Cream

1. Bring the stock, water, salt and pepper to a boil in a stainless steel saucepan. Add the Cream of Wheat, (you can use cornmeal, tapioca or semolina), mix well, bring back to the boil, and cook gently for 3 mins.

2. Cut the washed spinach very coarsely and add it to the pan. Bring back to the boil and boil for 2 mins. Stir in the cream and serve immediately. Makes 4 servings.

Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

chicken & spinach veloute