Thursday, December 23, 2010

Palak / Spinach Soup

Spinach / Palak is a green leafy vegetable, it is native to Central and Southwestern Asia. The word Spinach is from espinache, which means roughly "Green Hand".The word Spinach is commonly used all over the world whereas, Palak is used mostly in India. 


Spinach has a high nutritional value and rich in various Vitamins and Iron. Spinach can be eaten fresh, steamed or quickly boiled.


Here's a Tip - When boiling Spinach make sure you microwave it, in this way it does not affect Folate content.


This recipe is my mom's and is one of my favorite. I enjoy this soup for  dinner. Today i am going to introduce this recipe to you guys. This recipe is a simple one with simple ingredients. 


Serves 4

Category - Appetizers, Dinner



Palak / Spinach - 500 to 600 grams (Blanch*  for 10 mins and puree)
Milk - 400 to 500 ml
Corn flour / Corn starch - 1 to 2 tsp (Make a Slurry**)

Unsalted Butter - 3tbsp
Salt and Pepper for seasoning


In a thick Bottom pan heat the butter, let it mealt then add the Spinach puree and the milk, mix well and simmer for 5 mins. Now add the corn starch slurry and keep stiring without forming any lumps. When the whole mixture is all set simmer this for about 10 mins. Now the soup is ready. Pour the soup into the serving bowl and add salt n pepper.

(Serve hot with pappads. Add cream to enhance the taste.)









*Blanch - Means to plunge any vegetable into boiling water for few minutes, then remove and place it in ice water. This process sets the color of vegetables and texture is preserved.


**Slurry - Means making a thin paste with water or milk. Here i am using water to make the slurry.