Findes Sabrosos: Crema de Espinaca

"Men always want to be a woman's first love - women like to be a man's last romance." - Oscar Wilde

One of the most vivid food-related moments of my life was the time I went to this mall inside the Radisson hotel by the airport. It was my first time being able to go inside that certain part of the mall, because it was like an outlet mall and it had very strict rules as to who could go in. On the 3rd or 4th floor, my mom and I went to this small restaurant. I think it was lunch time and all they were serving was soup, all different kinds of soup. I ended up picking this spinach soup, but it was more like a spinach cream soup. It was relatively thick, and didn't taste much like spinach. I never thought I'd taste it again; it was just that good. When I found this recipe, I decided to give it a go to see if it compared to my memory. It didn't beat it, but it came pretty close to the miraculously good spinach cream soup I had had so many years ago. One little thing: it was a little on the salty side. It could be that the salted butter gave it too much salt, or maybe I should've used a salt-less chicken broth, if that even exists, but the salt definitely has to be added minimally.

SPANISH:

Crema de Espinaca
(Medellín Gourmet)

da 4 a 5 porciones

Ingredientes:
2 cebollas pequeñas, en rebanadas
1 diente de ajo, machacado
2 cdas de mantequilla con sal
2 cdas de mantequilla sin sal
3 tazas de caldo de pollo
1 lb de espinacas bien lavadas
1/4 cdita de pimienta
1/2 cdita de sal
1/4 cdita de nuez moscada
1 taza de leche entera
3 cdas de crema

Direcciones:
Sofría en mantequilla las cebollas y el ajo durante 5 minutos sin dejarlos dorar. Agregue el caldo y las espinacas. Cocine esto durante 25 minutos. Luego licúelo añadiendo la sal, pimienta, nuez moscada y leche. Mezcle hasta que esté cremosa. Ponga todo nuevamente en la olla; caliente sin que hierva. Agregue la crema de leche antes de servir.

ENGLISH:

Cream of Spinach
(Medellín Gourmet)

makes 4 to 5 servings

Ingredients:
2 small onions, sliced
1 garlic clove, minced
2 tbsp salted butter
2 tbsp unsalted butter
3 cups chicken broth
1 lb spinach, well washed
1/4 tsp pepper
1/2 tsp salt
1/4 tsp nutmeg
1 cup whole milk
3 tbsp heavy cream

Directions:
Sauté the onions in butter and garlic for 5 minutes without letting them brown. Add the broth and spinach. Cook it for 25 minutes. Then puree while adding the salt, pepper, nutmeg and milk. Mix until creamy. Put everything back into the pot; heat without boiling. Add the heavy cream before serving.