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New Orleans Soups Recipe List

Dickie Brennan's Steakhouse

716 Iberville Street, New Orleans, LA 70130
504-522-2467

CREAMED SPINACH

8 - 10 Servings

INGREDIENTS FOR BLOND ROUX:

1/4 lb Unsalted Butter
1/4 lb All-purpose Flour

INGREDIENTS:

1 qt Cream
1 qt Milk
2 1/2 lbs Chopped Spinach (blanched & drained)
To taste Kosher Salt and White Pepper

METHOD:

  • Melt butter in a saucepot over medium heat.
  • Reduce heat to low, and whisk in the flour.
  • Cook, stirring frequently, for about 15 minutes, or until the roux is golden, or “blond.”

    METHOD:

  • Heat cream and milk to their boiling point in a heavy saucepot.
  • Reduce heat and whisk in the blond roux.
  • Cook for 10-15 minutes.
  • Add the chopped spinach and cook for another 10 minutes.
  • Season with Kosher salt and white pepper to taste.

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