2 cups chicken stock
1 onion chopped
1 cup milk
2 tablespoons plain flour
1 tablespoon fresh cream
2 tablespoon butter
salt and pepper to season
Wash the spinach
leaves and discard the thick stems. Boil along with the chicken stock
for 8-10 minutes or till the spinach is well cooked. Cool and puree
in a blender. Keep aside.
Heat the butter in
a pan. Add the chopped onions and sauté on medium heat for 3
minutes or till the onions are transparent. Now, add the plain flour and
fry briefly on low heat. Add the salt and pepper.
Add now the spinach
puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream
just before serving.