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Palak Ka Shorba ( Spinach soup )
Ingredients:
500 gm Spinach (palak), washed, finely chopped
2 tbsp Butter
2 tbsp Refined flour (maida)
5 tsp Ginger (adrak), chopped
1 tsp Garlic (lasan), chopped
5-6 Black peppercorns (sabut kali mirch)
4 Bay leaves (tej patta)
Salt to taste
A pinch White pepper (safed mirch) powder
6 cups *Vegetable stock
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Method:
- Melt the butter in a pot; add refined flour and
cook to a sandy texture.
- Add ginger, garlic, and spinach; sauté for a
few minutes. Add black peppercorns, bay leaves, salt, white pepper
powder, and vegetable stock. Simmer for 15-20 minutes.
- Remove the spinach from the stock and blend to
a puree. Return the spinach puree to the stock and cook for 5 minutes.
- Remove from heat, pour into individual soup
bowls and serve hot.
Serves: 4
*Vegetable stock: Combine 4
carrots (gajar), washed and scrubbed; 8 whole spring onions (hara pyaz);
6 outer lettuce leaves, 1 tsp salt, and 4 cups / 1 lt / 32 fl oz water
together. Bring the mixture to the boil. Cover, lower heat and simmer
for 30 minutes. Strain the stock through a muslin cloth and use as
required.
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