Pureed spinach with added flavours topped with roasted pistachio and herbs
serves 2-3 people
Ingredients:
Soup
500g fresh spinach (washed and roughly chopped)
1/2 cup leeks (sliced)
1 tbsp butter
1 tsp cumin seeds
1 small Onion (finely chopped)
3-4 cloves garlic (finely chopped)
1green chilli (chopped)
3-4 black pepper corns
salt to taste
1 cube chicken/vegetable stock
1 cup milk
1 tbsp fresh cream
Topping
1/4 cup pistachios
2 tbsp minced parsley or green coriander
1 tbsp lemon juice
1 clove garlic minced
1 tbsp olive oil
pinch of salt
Method:
Soup
In a pan heat butter and splatter cumin seeds. Saute onion, garlic , leeks and green chilli for just 2-3 minutes. We do not need to brown them. Just to release some flavour from these veggies. Add spinach leaves and cook for 2-3 minutes again. Do not overcook, as it will spoil the colour of the soup. Add pepper corns, 1 cup water and give it a boil for few minutes.
Cool down the boiled ingredients and blend in a mixer to make a smooth puree. If you feel there's too much water, leave it in there, the consistency can be adjusted by cooking later.
Transfer the puree into the pot again. Start cooking and once it starts bubbling add milk, salt and chicken/vegetable stock cube. Let it boil for at least 6-8 minutes. Taste and adjust the seasoning as well as the consistency of the soup according to your preference. You can add some more water if need be and simmer for few minutes.
Finish off by adding cream to the soup. No cooking is required after adding cream.
Topping:
Roast the pistachios in a pan and crush them. Mix in with minced parsley or coriander, lemon juice, minced garlic and salt. Mix in nicely and garnish the soup with this mixture while serving individual portions.
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