Wash the frozen spinach thoroughly, and drain well in a colander, pressing out excess moisture.
In heavy saucepan add the olive oil, onion, garlic and butter stir until the onion become golden color and translucent.
Add spinach. Simmer gently, stirring occasionally, for 8-10 minutes, or until spinach is soft. Puree spinach in an electric blender.
Stir in cream and dilute to taste with chicken stock. Heat through over a moderate heat, stirring.
Season to taste with a little lemon juice and salt and pepper. Serve hot, each portion garnished with dash of creme on top.
- 1 lb frozen chopped spinach
- 4 tablespoons butter
- 1/2 cup whipping creme
- 2 cups chicken stock
- Juice of 1 lemon
- 3 tablespoon olive oil
- 1/2 chopped onion
- 4 cloves minced garlic
- Salt and pepper