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
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
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
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.
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
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.