Spinach and Pea Soup
Lemon Chilli Garlic Grilled Chicken and then veered off in favour of the Parmesan Poached Fish. I finally decided I'll cook whatever protein is there in my fridge that particular day. But you know, bad luck strikes at all the wrong times. So when I opened my refrigerator on Friday morning I found there was neither chicken nor fish. Now I did not have the time to go all the way to the market for this and so fished out whatever was there and tried to look for recipes that included those ingredients. I had bunches of spinach which I completely love. Teaming them up with some potatoes (another or my all-time favourites) would yield this magnificent Aloo Palak Malaiwala. I boiled and cubed the potatoes only to realise that there was no more than 1/2 tsp of garlic. Disgusted and alarmed at my pantry condition, I went straight ahead to her soup section, found this Comforting Spinach Soup that would save the day and got about to making it. I added a couple of handfuls of peas as well to the luscious green awesomeness and splattered some milk in the end to make it creamy. I could have well added some cream but you know, after all the culinary onslaught in the last 2 months, at time your conscience pricks you to make healthier choices!
Olive oil/butter: 1 tsp (I used Amul's Garlic Herb Butter as I was already running short of
Garlic: 1.5 tsp (I used only 1/2 tsp)
Onion, chopped finely: 1
Spinach leaves, chopped and blanched: 750 gm
Peas, boiled or thawed if using frozen: 200 gm
Chicken stock: 350 ml (you can also use vegetable stock or water)
Salt: to taste (I used garlic salt)
Black pepper: 1 tsp
Milk: 1/2 cup (or as required)
1. In a large non stick pan/wok heat olive oil/butter. Add onions and garlic and sauté for 3-4 minutes till onions are transparent.
2. Add one third of the spinach, cook till wilted. The repeat with the remaining spinach in 2 more rounds. Add the peas and mix well.
3. Add the chicken/vegetable stock or water, salt and pepper and bring to a boil. Lower the heat and simmer for 10 minutes. Turn off heat and let the mixture cool completely.
4. Now purée the soup mixture in a blender until smooth and silky. Return to the pan and turn on heat.
5. Add the milk and whisk it into the soup. Simmer for another 5-7 minutes and you are done.
6. Serve with soup sticks or bread croutons or even some fried bacon on top for a hearty winter supper.