Chicken & spinach veloute
4 servings
Ingredients
| Quantity | 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 |
Directions
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