CREAM OF WILD SPINACH

Ingredients:

3	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	chopped garlic
1 (50 g)	pc	onion, chopped
1/2	kg	wild spinach/kalunay, blanched
3	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	chopped celery leaves
5	cups	chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
		*chicken stock: Make by dissolving chicken cube in hot water or by boiling chicken bones

Procedure:

Melt butter in a saucepan and sauté garlic and onions until tender.
Add spinach, flour and celery leaves.
Add stock and cream then season to taste.
Puree in blender till smooth.
Return to saucepan and heat until thick in consistency. Serve

Makes 5-6 servings.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.