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home > recipes > soups > clear soup with spinach and rice
Clear Soup with Spinach and Rice Palak Chaval Shorba To make the spinach chiffonade, stack several spinach leaves and roll them up lengthwise. Slice across the roll at =BC in intervals to make thin ribbons. You can also use a chiffonade of red or green swiss chard or 2/3 cup frozen baby peas, defrosted, instead of spinach. Serves 4 2 Tbs. ghee or olive oil tsp black mustard seeds 1 hot green jalepeno chili, stemmed, seeded and cut lengthwise into long= slivers 3 Tbs. basmati 5 cups Brown Vegetable Stock (book says "or other veg stock", but the soup is *outstanding* with the BVS) tsp turmeric 1 tsp ground coriander 20 - 22 spinach leaves, washed, stemmed, and sliced into chiffonade 1 tsp salt 1/8 tsp freshly ground pepper 4 thin lemon slices for garnishing (need this, really) approx 1 lemon for its juice (dep on taste and size of lemon) (Main tastes should be jalapeno flavor and lemon) 1. Place the ghee or olive oil in a 3 quart/liter saucepan over mod. heat. When it is hot, drop in the black mustard seeds and fry until they turn gray, sputter and pop. Stir in the green chili, rice, stock, turmeric and coriander and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes. 2. Add the spinach and salt and simmer for 4-6 minutes or until dark green. Stir in the pepper and lemon juice and serve at once in warmed (or not) bowls. Garnish with lemon slices. Brown Vegetable Stock makes 6 cups 2 cups dried white beans 4 Tbs. ghee or unsalted butter 3 med carrots, coarsely chopped 1 med parsnip, coarsely chopped (can omit, if can't find) 2 celery stalks with leaves, diced 12 cups water 10 sprigs fresh parsley 10 sprigs fresh coriander 1 sprig fresh thyme or 1 tsp dried 3 whole cloves 1 small bay or cassia leaf 1/2 in piece of fresh ginger root, scraped and cut into thin julienne 1 1/2 Tbs. salt (or less) 1. Place the beans in a 3 quart/liter saucepan and add enough water to cover by 2 in. Bring to a boil over moderate heat and simmer for 2 minutes. Remove the pan from the heat and set aside, covered, while you cook the vegetables. 2. Heat the ghee or butter in a 6 quart/liter stockpot over mod. heat. Add the carrots, parsnip, and celery and slowly cook for 20 minutes or until browned. 3. Stir in parsley, water and coriander and bring to a boil over high heat. Discard any beans that float on the top of the water. Drain the beans in a colander and add to the stockpot. Tie the thyme, cloves, bay or cassia leaf and ginger in a piece of cheesecloth. Drop in this bouquet garni and slowly simmer over low heat, covered, for 4 hours. 4. The stock is delicious as is, simply strained and garnished with fresh herbs. To make a hearty bean soup, remove the bouquet garni and puree the vegetables and beans with stock, milk or cream to the desired consistency. Add salt at the end of cooking so the beans don't stay tough. From: Yamuna Devi The Art of Indian Vegetarian Cooking ---------------------------------------------------------------------------- ------ "Please try to understand before one of us dies." -Basil Fawlty

Clear Soup with Spinach and Rice


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(posted March 14, 1997)

Clear
Soup with Spinach and Rice
Palak Chaval Shorba

To make the
spinach chiffonade, stack several spinach leaves and roll them
up lengthwise. Slice across the roll at =BC in intervals to make
thin
ribbons. You can also use a
chiffonade of red or green swiss
chard or 2/3
cup frozen baby peas, defrosted, instead of
spinach.

Serves 4

2 Tbs.
ghee or
olive oil
tsp black mustard seeds
1
hot green jalepeno chili, stemmed, seeded and cut lengthwise into long=
slivers
3 Tbs. basmati
5 cups
Brown Vegetable Stock (book says "or other veg stock", but the soup
is *outstanding* with the BVS)
tsp
turmeric
1 tsp ground
coriander
20 - 22
spinach leaves, washed, stemmed, and sliced into chiffonade
1 tsp
salt
1/8 tsp freshly ground pepper
4
thin lemon slices for garnishing (need this, really)
approx 1
lemon for its juice (dep on taste and size of lemon)

(Main tastes should be jalapeno flavor and
lemon)

1. Place the
ghee or
olive oil in a 3 quart/liter saucepan over mod. heat.
When it is
hot, drop in the black mustard seeds and fry until they turn
gray, sputter and pop. Stir in the
green chili, rice, stock, turmeric and
coriander and bring to a boil over high heat. Reduce the heat to low, cover
and
simmer for 20 minutes.
2. Add the
spinach and salt and simmer for 4-6 minutes or until dark green.
Stir in the pepper and
lemon juice and serve at once in warmed (or not)
bowls.
Garnish with lemon slices.

Brown Vegetable Stock

makes 6 cups

2 cups dried white
beans
4 Tbs.
ghee or unsalted
butter
3 med carrots, coarsely chopped
1 med
parsnip, coarsely chopped (can omit, if can't find)
2
celery stalks with leaves, diced
12 cups water
10 sprigs fresh
parsley
10 sprigs fresh
coriander
1 sprig fresh
thyme or 1 tsp dried
3 whole cloves
1 small bay or
cassia leaf
1/2 in piece of fresh ginger root, scraped and cut into
thin julienne
1 1/2 Tbs.
salt (or less)

1. Place the
beans in a 3 quart/liter saucepan and add enough water to
cover by 2 in. Bring to a
boil over moderate heat and simmer for 2 minutes.
Remove the
pan from the heat and set aside, covered, while you cook the
vegetables.
2. Heat the
ghee or butter in a 6 quart/liter stockpot over mod. heat. Add
the carrots,
parsnip, and
celery and slowly cook for 20 minutes or until
browned.
3. Stir in
parsley, water and coriander and bring to a boil over high heat.
Discard any
beans that float on the top of the water. Drain the beans in a
colander and add to the stockpot. Tie the thyme, cloves, bay or cassia leaf
and ginger in a piece of
cheesecloth. Drop in this
bouquet garni and
slowly
simmer over low heat, covered, for 4 hours.
4. The
stock is delicious as is, simply strained and garnished with fresh
herbs. To make a hearty bean soup, remove the
bouquet garni and puree the
vegetables and
beans with stock, milk or cream to the desired consistency.
Add
salt at the end of cooking so the beans don't stay tough.

From:
Yamuna Devi
The Art of Indian
Vegetarian Cooking
----------------------------------------------------------------------------
------

"Please try to understand before one of us dies."
-
Basil Fawlty



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