Рецепт Palak Shorva | Cream of Spinach Soup
Ingredients
- 4 Tbsp Ghee or oil or butter
- 2 Cups Thinly sliced Onions
- 1 tsp Finely chopped garlic
- 1 tsp Ground cumin
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground black pepper
- 4 Cups Broth / Stock / Water
- 1/4 Cup Tightly packed cooked rice
- 1-1/2 Cooked spinach (recipe follows)
- 1 Cup Milk
- 1/4 Cup Heavy Cream
- Juice of 1/2 Lemon
- 1/2 Lemon thinly sliced
- Salt and pepper to taste
Instructions
Cooking Spinach -
In a deep pan bring water and salt to a rapid boil. Then add the washed and roughly chopped spinach and turn the flame to medium. Allow it to cook until they become tender, for about 3-5 minutes.
Then drain them in a colander placed in sink. Run it under a cold water in order to retain the dark green colour. Press out as much water as you can from the spinach and keep it aside.
Heat butter / oil in a pan over medium heat. Once they become smoking hot, add the cumin seeds and once they splutter add the onions and garlic and sauté them until the onions become tender. Keep stirring without burning the onions and garlic. Allow it to cool.
In a processor, purée the cooked rice with some water / broth. Add the cooked onions and spinach in the processor and purée them. Add broth / water as needed.
Return the purée to the pan, add the milk, salt, pepper and heat it through. If not serving it immediately, you can refrigerate it up to a day maximum)
Just before serving, add the cream and heat it until it is warmed through. Sprinkle some lemon juice and garnish it with lemon slices and some more black pepper.