2 tablespoons of butter
1 bunch of spring onions, chopped (about 10)
1 teaspoon of salt
1 teaspoon of freshly cracked pepper
5 ounces of freshly-packed spinach
32 ounces of chicken stock
Third of a cup of half & half
“Between the Bridges” dill chevre, for topping
I stuck pretty close to the recipe changing only a giant Walla Walla Sweet onion instead of the baby onions ( because I had one ) and fresh local ( *ppbbtt* ) Feta Goat Cheese ( because I had it ) instead of plain.
We also had some Broccoli with my very first lemon off the baby lemon tree. I know, too much green…but I had to use my perfect lemon fresh off the tree and the broccoli had to get eaten tonight as not to spoil it.