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Spinach Coulis

  • Servings: 8
Spinach Coulis


  • 1/2 pound spinach leaves, well washed and spun dry
  • 1/4 cup heavy cream
  • 3 tablespoons roughly chopped fresh chives
  • 1 tablespoon roughly chopped fresh tarragon


  1. In a small saucepan over medium-high heat, combine spinach and 1 tablespoon water. Cook until just wilted. Add cream, chives, and tarragon. Bring to a boil. Transfer to a blender, and puree until very smooth. Add salt to taste.

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