Indian-Style Spinach Puree

Recipe Ingredients

3 lbs	1362g / 48oz	Spinach - washed, stems removed
		Or
40 oz	1136g	Frozen spinach
4 tablespoons	60ml	Unsalted butter
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic - chopped
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cloves
1/8 teaspoon	0.6ml	Freshly grated nutmeg
1		Chicken or vegetable broth
1/2 cup	80g / 2.8oz	Cooked basmati rice
1 cup	237ml	Milk
1/2 cup	118ml	Heavy cream
		Salt and pepper - to taste

Recipe Instructions

Cook the spinach leaves in boiling salted water for 1 minute, rinse until cool, and drain.

Melt the butter in a 4-quart pot. Add the onion and garlic and stir over medium heat until the onion is soft and translucent, about 15 minutes.

Turn off the heat and immediately stir in the cumin, cloves, and nutmeg. Transfer this mixture to a food processor and add 2 cups of the broth, the rice, and the spinach. Puree until smooth. Add more broth if needed to get the mixture to churn around. If you want the soup to be smoother, work it through a food mill with a medium disk.

Combine the puree with the rest of the broth, the milk, and the cream. Season with salt and pepper. Check the consistency of the soup. If you want an even smoother texture, strain it through a fine-mesh sieve.

This soup can be served hot or cold. If you serve it hot, heat it at the last minute and serve immediately so it doesn't turn gray. If you make it ahead of time (it keeps for 2 to 3 days in the refrigerator) quickly chill the pot in a bowl of ice as soon as the soup is ready. If the soup stays hot for too long it will turn gray.

"Splendid Soups" by James Peterson, 1993

Source:
James Peterson

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