Name: Indian-Style Spinach Puree
Yield: Makes 6 Servings
Cuisine: India
Ingredients: 4 tablespoons unsalted butter; 1 large onion, chopped; 3 pounds or 4 10-ounce bags spinach, stems removed and leaves washed; salt and pepper; ½ cup heavy cream; ¼ teaspoon ground cloves; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 cup milk; ½ cup cooked rice, preferably basmati; 1 quart chicken or vegetable broth; ⅛ teaspoon freshly grated nutmeg

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Although this soup is derived from one in Julie Sahni’s wonderful book about classical Indian food, the techniques are actually those used in classical French cooking; only the Indian flavors are different. This recipe is not only delicious but also has a special texture because it’s thickened with rice.

Ingredients

3 pounds or 4 10-ounce bags spinach, stems removed and leaves washed
4 tablespoons

Asia
India
Spicy
Soup
Gluten-free
Vegetarian

Method

Cook the spinach leaves in boiling salted water for 1 minute, rinse until cool, and drain. (In a pinch, you can substitute 4 10-ounce packages of frozen spinach.)

Melt the butter in a 4-quart pot

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