CREAM OF SPINACH WITH HAM

CREAM OF SPINACH WITH PICATOSTES AND LASER OF HAM IBÉRICO

Ingredients: 

1 kg. of spinach

1 leek

1 onion

4 slices of bread

1 and 1/2 liters of chicken or vegetable broth

30 g of Iberian ham

Iberian ham cut in flakes

1 natural yogurt

1/2 tablespoon of sugar

Olive oil

Salt

Directions: 

We clean the leek and cut into thin slices. Peel and chop the onion. Sauté in a casserole with a little olive oil. Wash the spinach and chop. We reserve some sheets to decorate.

We add the spinach to the casserole and cook a few minutes. We add the yogurt, stir and cook about 15 minutes. Add the sugar and rectify the point of salt. After that time, grind with the blender until you get a homogeneous cream.

Cut the bread into cubes and gild in a non-stick pan without adding fat, stirring constantly to brown on all sides and not burn.

You can also toast it under the grill of the oven. We spread the cream in 4 bowls; add the croutons and ham, decorate with the leaves that we reserve and serve.



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Jamón Ibérico dry ham is a type of ham from the Iberian pig, much appreciated in the gastronomy of Spain often considered as an article of haute cuisine and gastronomic luxury.

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