1 line
1.6 KiB
HTML
1 line
1.6 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html> |