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Clear Soup with Spinach and Rice
by eep



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
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