Spinach and Ginger Soup (Perfumed with Cloves)
From "At Home with Madhur Jaffrey"

4 cups chicken stock
10oz spinach, well washed and coarsely chopped
1 medium carrot, peeled and cut crossways into thick slices
1 medium onion, coarsely chopped
1 large potato, coarsely chopped
1/2-1 hot chili, chopped (1/4 jalapeno)
1in piece of fresh ginger, peeled and very finely chopped
2 whole cloves
10 black peppercorns
Salt
1/2 cup heavy cream
2 tsp lemon juice

Pour sauce into a good size pan. Stir in the spinach, carrots, onions, potatoes, chili, ginger, cloves, and peppercorns. Bring to a boil. Cover, turn heat to low and simmer 20min until potatoes are tender. Blend the soup in batches until smooth. Pour back into pan trough a coarse strainer, adding 3/4 tsp salt (more if the stock was unsalted) the 1/2 cup of cream and the lemon juice. Mix and bring to a boil on medium heat stirring and tasting for seasoning. Dribble a little extra cream on each serving if desired.
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