1. In a saucepan of boiling salted water, blanch 1# spinach for one minute. 2. Drain it in a colander and refresh it under cold running water. 3. Squeeze the spinach well and with a stainless steel knife, chop it fine. 4. In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened. 5. In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy. 6. Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes. 7. Add 1 C scalded half and half cream in a stream, whisking. 8. Whisk the mixture until it is smooth and simmer it for 10 minutes. 9. Stir in spinach, the onion and freshly grated netmeg and salt to taste. 10. Transfer to a heated serving dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
