• 500 g I FRESCHI DI CAMPO frozen spinach
  • 40 g butter
  • 1 litre meat stock
  • 2 onions
  • 40 g flour
  • 2 tablespoons cream
  • handful of grated Parmesan
  • salt and pepper

How to prepare

Gently fry the finely chopped onion in the butter, then sprinkle with flour and when this begins to change colour, add some warm stock, mixing well.

Add the I FRESCHI DI CAMPO spinach, previously cooked and chopped.

Cook over a low heat for about 20 minutes.

Add the cream, blend the mix and season with salt and pepper to taste.

Serve hot with a sprinkling of grated Parmesan.