Combine all ingredients except cream and salt in medium saucepan. Bring to a boil.
Reduce heat and simmer ten minutes.
Transfer to blender and puree. Strain through fine sieve (I don't) and return to saucepan.
Add cream and simmer until thickened, about five minutes.
Season with salt.
Cool, coer and chill. can be prepared two days in advance.
To serve with corn soup, gently reheat both soups and simultaneously ladle some of each soup into a bowl. Drizzle with creme friche.
to make Creme Fraiche:
Bring water to boil in a small saucepan. Add spinach and boil one minute.
Drain and plunge into ice water. Let stand one minute.
Drain and squeeze dry.
Transfer to blender, add cilantro and milk. Puree.
Strain mixture through fine sieve into bowl. Whisk in creme fraiche, coer and chill until ready to use. Can be made one day ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (61%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 23.9mg||7 %|
|Sodium 44.5mg||2 %|
|Potassium 403.5mg||11 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 6.2g|
|Protein 2.3g||3 %|
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Calories per serving: 108
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