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Creamed Spinach with Croutons

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Friday, November 10, 2006

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Creamed Spinach with Croutons
Gourmet Archives

2 slices homemade-type white bread
1 1/2 tablespoons unsalted butter, melted
2 pounds spinach (about 3 bunches
1/4 cup minced shallot or onion
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon flour
1 cup milk
3 tablespoons sour cream
1/2 teaspoon freshly grated nutmeg
1-2 teaspoons fresh lemon juice

 Preheat oven to 350° F. Cut bread into 1/4-inch cubes.
Discard coarse stems of spinach, wash leaves well and drain well.
In a small bowl toss bread cubes with butter and salt to taste. Spread them on a baking sheet and bake them 8-10 minutes or until golden.
In a kettle cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 5-6 minutes or until wilted. Refresh it under cold water and drain it well in a colander. Squeeze out excess water by handfuls and in a food processor purée the spinach.
In a heavy saucepan cook shallot in butter over moderately low heat, stirring until softened. Add flour and cook the roux, stirring, 3 minutes. Add milk, whisking; bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Add spinach purée, sour cream, nutmeg, lemon juice and salt and pepper to taste. Serve topped with croutons.
 

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