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•250 g of cactus leaves, cut into small pieces
•1 bunch of spinach
•40 g of butter
•250 g of cream
•4 cups of water
•1 tsp chicken broth
•1 tbsp chopped coriander
•1/2 chopped onion
In a pot over low heat add the water along with the chicken broth, cactus, onion and butter. Cook for 20 minutes until the cactus is well cooked. Remove from heat and set aside.
Put the spinach in the blender along with the previous preparation, the cream and half the coriander. Blend perfectly and return to the heat for approximately five minutes.
Serve and decorate with a little onion and the remaining coriander.