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SPINACH SOUP
INGREDIENTS
| Maida (Flour) | 4 tsp | Salt | 1 tsp |
| Small Onion (finely chopped) | 1 | Black Pepper Powder | 1/2 tsp |
| Garlic Cloves (crushed) | 2 | Butter | 4 tsp |
| Spinach (chopped) | 400 gms | Butter for Garnishing | 4 tsp |
| Nutmeg Powder | 1/2 tsp | Bread for Garnishing | 2 slices |
| Vegetable Stock | 6 cups |
* If you want to learn how to make Vegetable Stock, click here to see the recipe of Talumin Soup.
METHOD
Heat the butter and gently saute onion and garlic for 5-7 minutes. Add the spinach and cook gently till done. Slowly add the flour and the stock while stirring. Bring to a boil and add salt, pepper and nutmeg powder. Cover and simmer for 30 minutes. For a clear soup, sieve it. Otherwise liquidize in a blender and strain. Boil again before serving. Adjust the seasoning if required.
FOR GARNISHING
Cut the bread into small square pieces and fry in butter to a golden brown color. Add to the soup while serving or serve separately in a bowl.
Serves: 4 adults.
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