Chicken & spinach veloute

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

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