1 small packet frozen spinach
1 large cooked potato (or 1 tablespoon instant potato powder)
1/4 teaspoon ground nutmeg
1 clove garlic
500 ml. (2 cups) milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
Method: Place spinach in a pan with 1/4 cup water, cover and heat until thawed, about 5 minutes. Drain spinach and place in the goblet of an electric blender. Add all remaining ingredients except sherry and mix for 30 seconds to form a puree. Pour mixture into pan and bring gently to the boil. Add sherry if liked and adjust seasoning to taste. Serve hot - serves four.
Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.17.
1 large cooked potato (or 1 tablespoon instant potato powder)
1/4 teaspoon ground nutmeg
1 clove garlic
500 ml. (2 cups) milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
Method: Place spinach in a pan with 1/4 cup water, cover and heat until thawed, about 5 minutes. Drain spinach and place in the goblet of an electric blender. Add all remaining ingredients except sherry and mix for 30 seconds to form a puree. Pour mixture into pan and bring gently to the boil. Add sherry if liked and adjust seasoning to taste. Serve hot - serves four.
Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.17.
