- Servings: 8
- 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
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.