Cream Of Spinach Soup

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INGREDIENTS

1 BIG BOWL CLEAN AND TORN SPINACH

1 TSP SALT

2 TSP GHEE

1 TSP CUMIN SEEDS

1 PINCH HEENG

2 TBSP CHOPPED GARLIC

1 TSP GINGER

1 TSP CHOPPED GREEN CHILLIES

1 TSP SALT

½ TSP GARAM MASALA

¼ CUP CREAM

METHOD

BOIL WATER IN A BIG POT AND ADD SALT

KEEP ICED COLD WATER IN A BOWL HANDY,

BLANCH THE SPINACH IN HOT WATER FOR 40 SECONDS AND SHOCK THE SPINACH UNDER ICED COLD WATER TO STOP RESIDUAL COOKING COMPLETELY.

SQUEEZE THE SPINACH COMPLETELY AND PUREE THE SPINACH TO A SMOOTH PASTE.

HEAT GHEE IN A PAN AND GIVE A TADKA OF JEERA , HEENG AND CHOPPED GARLIC TO COOK GARLIC TO A GOLDEN BROWN COLOR.

RESERVE ½ BATCH OF TADKA FOR FINAL USE

IN A PAN ADD CHOPPED GINGER AND GREEN CHILI  AND COOK FURTHER FOR FEW MINUTES.

ADD LITTLE WATER TO CONTROL TEMPERATURE OF PAN AND ADD SPINACH

ADD MORE WATER TO ADJUST SOUPY CONSISTENCY OF REQUIRED

SIMMER THE SOUP FOR 8-10 MIN

FINISH TO SOUP WITH CREAM AND GARAM MASALA

POUR THE SOUP IN SERVING BOWL AND GARNISH THE SOUP WITH REMAINING GARLIC TADKA AND CREAM.