500 g (1.1 lb) Spinach (palak), washed, finely chopped
2 tbsp (40 g) 1 1/4 oz Butter
2 tbsp (20 g) Refined flour (maida)
5 tsp (30 g) 1 oz Ginger (adrak), chopped
1 tsp (3 g) Garlic (lasan), chopped
5 - 6 Black peppercorns {sabut kali mirch)
4 Bay leaves (tej patta)
Salt to taste
a pinch White pepper (safed mirch) powder
6 cups (1 1/2 litre) 48 fl oz Vegetable stock
2 tbsp (40 g) 1 1/4 oz Butter
2 tbsp (20 g) Refined flour (maida)
5 tsp (30 g) 1 oz Ginger (adrak), chopped
1 tsp (3 g) Garlic (lasan), chopped
5 - 6 Black peppercorns {sabut kali mirch)
4 Bay leaves (tej patta)
Salt to taste
a pinch White pepper (safed mirch) powder
6 cups (1 1/2 litre) 48 fl oz Vegetable stock
method
1. Melt the butter in a pot; add refined flour and cook to a sandy texture.
2. Add ginger, garlic, and spinach; saute for a few minutes. Add black peppercorns, bay leaves, salt, white pepper powder, and vegetable stock. Simmer for 15-20 minutes.
3. Remove the spinach from the stock and blend to a puree. Return the spinach puree to the stock and cook for 5 minutes.
4. Remove from heat, pour into individual soup bowls and serve hot.
2. Add ginger, garlic, and spinach; saute for a few minutes. Add black peppercorns, bay leaves, salt, white pepper powder, and vegetable stock. Simmer for 15-20 minutes.
3. Remove the spinach from the stock and blend to a puree. Return the spinach puree to the stock and cook for 5 minutes.
4. Remove from heat, pour into individual soup bowls and serve hot.
serving amount
serves: 4
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