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Posted 8/16/2009 @ 5:15:29 am by homestylerecipecooking.com
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A wonderful hot-weather appetizer or main course.
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1 (10oz) package Frozen Spinach, thawed
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4 cups light Cream
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4 Chicken Bouillon cubes
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1/4 cup dry Vermouth
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1/2 tsp grated Nutmeg
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1 tsp grated Lemon Zest
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2 Hard-cooked Eggs, chopped
In a food processor, puree spinach, set aside.
In a heavy saucepan over low heat, scald Cream, DO NOT BOIL. Add Bouillon cubes
and stir to dissolve. Add Spinach and simmer 3 minutes.
Remove from heat and stir in Vermouth, Nutmeg and Lemon Zest.
Chill completely and serve garnished with chopped Eggs.
Serves 4.
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