A quick soup which is equally good served chilled in summer. The recipe is from ” Modern British Food” by Sybil Kapoor.
Ingredients
- 400 g cleaned spinach
- 2 tbsps vegetable oil
- 1 medium onion peeled and finely diced
- 2 plump garlic cloves crushed
- 1/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp Chilli powder
- 140 ml buttermilk
- 285 ml whipping or double cream
- salt and freshly ground black pepper
Servings:
Instructions
- Pull away any tough stalks from the spinach leaves and leave the spinach to drain in a colander.
- Heat the oil in a large saucepan and gently fry the onions and garlic until they are soft but not coloured. Add the spices anfd continue to fry over a low heat for a further 2 minutes.
- Now increase the heat and quickly add half the spinach. Allow to wilt, stirring continuosly to prevent from catching before adding the remaining leaves.
- As soon as the spinach is soft and tender ( about 5 minutes) remove from the heat and add 285 ml water and the buttermilk. Immediately liquidise and strain into a clean pan.
- Gently reheat before serving, add the cream and adjust the seasoning to taste. Do not allow to boil as it may separate and will lose its delicate colour.
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