Spinach Soup with Indian Spices - 19g Carbs, 3g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs Veggie
6 Tablespoons clarified butter
1 large red onion -- sliced
1 garlic clove -- chopped
3 Tablespoons white rice
1/2 teaspoon salt
4 cloves
1 teaspoon cumin seeds
1/4 teaspoon freshly grated nutmeg
7 cups stock -- preferably Stock for Curried Soups and Dishes
1 bunch spinach -- (about 4 cups leaves, at least 1 pound)
1/2 cup light cream
1 lemon -- grated peel and juice
pepper
1 cup small bread cubes -- for croutons
Warm 3 Tablespoons of the clarified butter in a soup pot and add the onions, garlic, rice, and salt.
Grind the cloves and the cumin seeds to a powder in an electric spice mill or with a mortar and pestle, and add them with the nutmeg to the onion, garlic, and rice. Cook everything together over medium-low heat, stirring occasionally, for about 5 minutes. Add 1 1/2 cups stock and simmer for 10 minutes.
Slice the stems off the spinach, remove the bruised and wilted leaves, and wash the rest in two changes of water. Add the spinach leaves to the pot,cover, and let them wilt down, and add another 5 1/2 cups stock. Bring to a boil and simmer for 5 minutes.
Cool the soup briefly; then puree it in a blender. Return it to the pot and stir in the cream and grated lemon peel. Season to taste with the lemon juice, freshly ground black pepper, and more salt, if needed.
If necessary, thin the soup with stock or water. Heat the remaining clarified butter, add the squares of bread, and fry them until they are crisp and golden. Serve the soup with the croutons and additional pepper.
Serves 4 to 6
Author Note: The pairing of Indian spices with spinach may seem unusual, but it works very well, making a fragrant, delicate soup. The flavor is developed, in part, by making a vegetable stock seasoned with clove and cumin. Serve the soup with little croutons made with white bread and fried in clarified butter until crisp and golden.
Cuisine: "Indian"
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the elebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 266 Calories; 22g Fat (69.1%calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 55mgCholesterol; 295mg Sodium
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
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