Thursday Soup Or Stew: Spinach Soup With Indian Spices

Remember that vile green soup I made last week?  It needed to be wiped from my memory with a better version.  And this recipe achieved that purpose.  The color of this soup isn't as vivid, but the flavor is so much better that I rediscovered my affection for spinach.   The soup isn't complicated, but it requires a special stock that's done in 30 minutes. It contains coriander, cumin, cinnamon, and cardamom seeds.  The smell alone is worth the effort.  The finished soup isn't thick, but could be if you used more spinach. But, I think it's perfect the way it turned out for me.  It has a delicate taste and fragrant aroma from the spices.   I enjoyed this a great deal.  The flower garnish is from a broccoli plant that suddenly bolted in our recent heat wave. You could also scatter small croutons on top.  Looking at this soup makes me feel like spring is here.

I submit this to Thursday Soup or Stew which is the brainchild of Cyndi at Cookin' with Cyndi.  She should have the Round Up done by Friday, so stop by and see all the great recipes!

Spinach Soup With Indian Spices

(Deborah Madison)

The Soup

3 Tablespoons clarified butter, or oil if you don't use butter  (the butter is better)   :)
1 large red onion, sliced
1 clove garlic, chopped
3 Tablespoons white rice
1/2 teaspoon salt
4 cloves
1 teaspoon cumin seeds
1/4 teaspoon freshly grated nutmeg
7 cups stock
1 bunch spinach weighing 1 lb.
1/2 cup half & half or cream
grated peel and juice of 1 lemon
pepper
1 cup small croutons for garnish or edible flowers

Warm 3 Tablespoons of clarified butter in a soup pot and add the salt, rice, onion and garlic.  Grind the cloves and cumin in an electric spice mill or pound with a mortar and pestle.  Add them to the onion mixture in the pot and cook everything for about 5 minutes.   Add around 1 1/2 cups stock, cover and cook on a low simmer for 10 minutes.

Cut stems from the spinach and wash thoroughly until the water runs clear, then put the spinach in the pot with the onion and let them wilt.  Add another 5 1/2 cups of the stock.  Simmer for about 5 minutes.   When the soup is cool, process in a blender or food processor until it's pureed.  Put back in the pot and add the cream, lemon peel and lemon juice..  Season to taste and garnish with croutons.

The Stock

2 to 3 Tablespoons clarified butter
2 carrots, diced
2-3 summer squash or zucchini
1 celery stalk, diced
1 large red onion sliced
1 small potato chopped
5 parsley branches
3 garlic cloves, peeled and roughly chopped
3 inch piece of cinnamon stick
6 cloves
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 cardamom seeds
1 1/2 teaspoons salt
8 cups cold water

Heat the butter and cook the vegetables, herbs, spices, and salt, giving the vegetables a stir to coat them well. Cook over medium heat, stirring frequently, until the onion colors--about 10 minutes.   Add the water, bring to a boil and cook for 30 minutes.  Strain stock well.

Comments

[Lydia]

The stock looks interesting. I rarely taste a vegetable stock that I like. I've tried adding dried mushrooms to give some richness, but still I'm not crazy about it. This version sounds very aromatic -- will have to try it.

[anne]

I love Deborah Madison's soups, but with my lack of time between school and work, I have a hard time justifying the making of a particular stock for each soup. Ah, well. Maybe one day when I retire! If I retire.

Pretty looking soup, especially with the broccoli flowers! It kind of made me laugh a little to hear you say "suddenly bolted," as though you had a broccoli plant running amok in your garden on long, rooty legs. I do know what bolt means, plantwise, but that is still the image that came to mind!

[Alanna]

Broccoli flowers???? OMGoodness!

[whaleshaman]

sher, you wrote, asking: Remember that vile green soup I made last week?

yes. ;-)

[Fer Guimaraes Rosa]

this presentation is simply beautiful, Sher! :-)

[aria]

i've said it before, and i'll say it again. you make the best soups.

you once blew my mind when you put a sauce on a soup, who does that?!

[Callipygia]

Sher this soup looks divine, huh what evil green soup? I think it sounds so good with all of the aromatics & I'm sorry about the broccoli, but at least it was kind enough to leave some flowers.

[Susan from Food "Blogga"]

I love the way nutmeg enhances spinach and adds fragrance. This is a lovely bowl of soup that I'm sure was delicious.

[sher]

Lydia,

This stock was nice, not excessively strong--but it had a nice flavor for the base. And it certainly smelled nice!

Anne,

You are so funny (in a good way, as Ray Liotta told Joe Pesci in Good Fellas). The image of a plant running amuck after it bolts will be with me always!!!!

Alanna,

Aren't they sweet?

Whaleshaman,

How could anyone forget??? :):) Poisonous green!

Fer Guimaraes Rosa,

Thank you!! Flowers always help, don't they? :)

Aria,

Well, I try. :) I have a lot to answer for after that last soup debacle!

Callipygia,

What a great way to put it! Yes, eventually these types of pants bolt--and they do it in such a lovely way! With flowers.

Susan,

Oh yes! I love my nutmeg and the ancient little grater that I inherited from my mom!

[Patricia Scarpin]

Sher!! I want a big bowl of soup with flowers on top, too!! ;)

[sandeepa]

That looks lovely and the recipe is close to my heart with all those spices.
I make Dal or Lentils with Spinach and other greens but then I don't puree it

[Tanna]

Flowers...wow...we should use them so much more.
I love spinach and this does look really fabulous.
Spring is certainly here, I'm spending hours every day in the yard and garden.

[Linda, The Village Vegetable]

beautiful presentation. i have never had spinach soup, oddly enough. not to mention i adore indian spices! i ALWAYS use them in soup. yum! can't wait to try this one!

and a very happy st. patty's day to you!

[Glenna]

Love the blooms. They're beautiful!