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Spinach and Potato Soup

Page history last edited by PBworks 15 years, 6 months ago

Adapted from INDIA, the Complete Vegetarian Table by Yamuna Devi

6 Potatoes (about 2 lbs.)

6 Cups Vegetable Stock

2 TBSP butter

2 Cups Whole Milk

½ tsp. ground cardamom

1 tsp. ground coriander

½ TBSP brown mustard seeds

3 TBSP shredded coconut

½ TBSP grated lemon zest

½ lb. trimmed and washed spinach

Salt and fresh ground pepper

Paprika or cayenne for garnish

- Peel and thinly slice potatoes

- Heat 1 Tb butter in a large saucepan over moderate heat

- Add the cardamom, coriander, and coconut and fry until the mixture is fragrant

- Add the spinach and potatoes and cook for 2 minutes – Pour in the stock – bring to a boil

- Reduce the heat and simmer until the potatoes are tender (about 25 minutes)

- Remove from the heat and add the milk

- Puree the soup until smooth (food processor, immersion blender, or blender)

- Season with salt and pepper

- In a small pan, toast the mustard seeds, partially covered, until they pop, remove from the heat, add the remaining 1 Tb butter and the lemon zest. Pour the seasonings into the soup and briefly reheat (if the soup is too thick, thin with a little more milk)

- Ladle into bowls and garnish with a sprinkle of paprika or cayenne