Soups and creams
Carlos Arguiñano’s recipe for tomato cream with spinach.
- 750 g peeled and seedless tomatoes
- 2 cloves garlic
- 1 onion
- 1 liter of broth
- 1/4 kg. spinach
- 1 egg
Once we’ve cleaned the spinach well, cook in water with salt for 3 minutes.
Then drain and cut. We make spinach balls Cut, break them into flour and egg, fry them and keep them.
In a saucepan with oil, sauté onions, garlic and tomatoes with sugar and salt.
Once well sauteed, add the broth and cook on low heat for about 20 or 30 minutes.
After that time we went through blender and taste of salt.
For serving, garnish with a few chopped spinach and accompanied by battered spinach balls.
This plate can also be taken coldby placing for a few minutes in the refrigerator. If you like strong dishes, you can add hot sauce.
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Thanks for reading.
David from 55000 Recipes