Cream Spinach

For the creamed spinach, sort the spinach, remove thick stems, wash the leaves thoroughly. Cook in plenty of hot salted water. Strain, rinse in ice water until cold and drain well.

Finely dice the onion and garlic and sauté in the hot butter, add the finely chopped chili pepper and sauté briefly.

Add the flour, let it sweat lightly and finally turn the blanched, dripping wet spinach over well and steam quietly for five minutes.

Blend with a hand blender to an absolutely smooth puree, adding as much cream as necessary until the right creamy consistency is reached. Season to taste with salt, pepper and nutmeg.

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