Quick & Easy

Spinach and nutmeg velouté

spinach and nutmeg velouté
2 Cup


Chicken velouté (base)


1.Make velouté. Put stock into a small saucepan; bring to the boil then remove from heat. In a medium saucepan, melt 40g of the butter, add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Stir in hot stock gradually; bring to the boil. Cook, stirring, until sauce boils and thickens.
2.Reduce heat; simmer, uncovered, about 20 minutes or until reduced by half. Strain sauce into small bowl.
3.Melt butter in medium saucepan, add garlic; cook, stirring, 1 minute.
4.Add 1½ cups of velouté; stir over low heat for 5 minutes.
5.Add cream, nutmeg and pepper; bring to a boil then reduce heat. Add spinach; simmer, stirring, 5 minutes.

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