Antilles Soup (Calalou)

Name: Antilles Soup
Yield: 4
Ingredients: 2 medium onions; 400g spinach leaves without stems; 2 tablespoons butter; 1/3 cup uncooked white rice (preferably round-grain); 6 tablespoons heavy cream; 3 tablespoons unsweetened shredded coconut; 1 beef bouillon cube; salt, black pepper, and nutmeg to taste

1
2 medium onions
2
400g spinach leaves without stems
3
2 tablespoons butter
4
1/3 cup uncooked white rice (preferably round-grain)
5
6 tablespoons heavy cream
6
3 tablespoons unsweetened shredded coconut
7
1 beef bouillon cube
8
salt, black pepper, and nutmeg to taste

Ingredients

1
2 medium onions
2
400g spinach leaves without stems
3
2 tablespoons butter
4
1/3 cup uncooked white rice (preferably round-grain)
5
6 tablespoons heavy cream
6
3 tablespoons unsweetened shredded coconut
7
1 beef bouillon cube
8
salt, black pepper, and nutmeg to taste

Directions

1
Peel and chop the onions
2
Wash the spinach leaves 2-3 times
3
Drain in a colander
4
Put butter in a large pot
5
Add the onion and let it lightly brown, stirring constantly over medium heat
6
This takes about 10 minutes, but be careful not to burn the onion too much
7
Add 1.5 liters of hot water and bring to a boil
8
When boiling, add the rice, allowing it to fall slowly
9
Add the shredded coconut
10
Simmer over medium heat for 20 minutes
11
Add the spinach leaves, which should be well drained
12
Add the bouillon cube
13
Bring to a boil again and simmer for 5 minutes
14
Season with salt and nutmeg to taste
15
Blend everything in a blender and then strain through a fine-mesh sieve pressing down hard with a spoon
16
Add heavy cream
17
Heat and season with black pepper
18
Check the seasoning
19
Serve in 4 portions.