Adapted from The Oprah Magazine Cookbook, Recipe by Chef Marcus Samuelson of Food Network
Ingredients [Serves 2-3]
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped spanish onion
- 2 Thai green chillies, minced [You can use jalapeno or remove seeds to reduce heat level]
- 2 garlic cloves,grated
- 1 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds,crushed
- 1/4 tsp black peppercorns,crushed
- 1 bay leaf
- 2 cups chicken stock [ or vegetable broth/water]
- 1 cup coconut milk
- 1/2 cup heavy cream
- 10 oz fresh spinach,chopped [equivalent quantity of thawed frozen spinach]
- 2-3 tbsp fresh lemon juice [adjust to taste]
- Salt to taste [to be added at last]
- Red Chilli Flakes, Sour Cream etc for garnish
- In a heavy bottomed pot,melt the butter on medium heat.While it is melting add the grated garlic and green chillies.Let cook for 30-40 seconds till you start smelling the aroma.
- Next add the chopped onions and saute till translucent. About 3 -5 minutes.
- Next add the cumin,crushed coriander seeds, peppercorns and bay leaf.Saute for another 30 seconds.
- Now, reduce the heat to minimum and add the chicken stock, coconut milk.Let simmer on very low heat for 30 minutes.
- While the broth is simmering, add the chopped spinach and bring to a boil.Cook for 6-8 minutes till the spinach is cooked.In case you are using thawed frozen spinach, the cooking time will be less. Tip:-To preserve the color of the spinach do not cover the pot.
- Once the spinach has cooked, reduce the heat to minimum and add the cream and salt to taste.Simmer for a while and remove from heat within 2 minutes.Note:-After adding cream, do not let soup come to a boil.
- Once the mixture has slightly cooled down, discard the bay leaf & puree in a food processor until smooth.
- Serve warm in bowls garnished with red chilli flakes,dollop of sour cream/butter etc.
Enjoy and Thanks for Stopping by!