Ingredients
- 1 onion
- 2 cloves garlic
- 400 g spinach
- 400 g frozen peas
- 50 g of Gex blue
- 2 tablespoon(s) of olive oil
- 10 cl of liquid cream
Preparation
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Peel and slice the onion and garlic cloves. Rinse and drain the spinach. Brown the onion and garlic in a casserole dish in olive oil over medium heat. Sweat everything for 5 minutes, then add the spinach. Mix, close the casserole and cook for 10 minutes over low heat.
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Add the peas, 40 cl of water, 1 pinch of salt and cook for 15 minutes covered over low heat. Remove the lid, pour in the liquid cream and add the crumbled blue cheese. Mix everything finely.
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Serve the velouté hot, with a drizzle of olive oil, a few crumbs of blue cheese and seasoned with pepper.
