[MC-AllEthnic-Recipes] Spinach Soup with Indian Spices - 19g Carbohydrate; 3g Dietary Fiber

 

                        * Exported from MasterCook *                         Spinach Soup with Indian Spices    Recipe By     :  Serving Size  : 5     Preparation Time :0:00  Categories    : LowCal (Less than 300 cals)     LowerCarbs                  Veggie      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    6        Tablespoons  clarified butter    1              large  red onion -- sliced    1                     garlic clove -- chopped    3        Tablespoons  white rice       1/2      teaspoon  salt    4                     cloves    1           teaspoon  cumin seeds       1/4      teaspoon  freshly grated nutmeg    7               cups  stock -- preferably Stock for Curried Soups and Dishes    1              bunch  spinach -- (about 4 cups leaves, at least 1 pound)       1/2           cup  light cream    1                     lemon -- grated peel and juice                          pepper    1                cup  small bread cubes -- for croutons    Warm 3 Tablespoons of the clarified butter in a soup pot and add the  onions, garlic, rice, and salt. Grind the cloves and the cumin seeds to a  powder in an electric spice mill or with a mortar and pestle, and add them  with the nutmeg to the onion, garlic, and rice. Cook everything together  over medium-low heat, stirring occasionally, for about 5 minutes. Add 1  1/2 cups stock and simmer for 10 minutes.    Slice the stems off the spinach, remove the bruised and wilted leaves, and  wash the rest in tow changes of water. Add the spinach leaves to the pot,  cover, and let them wilt down, and add another 5 1/2 cups stock. Bring to  a boil and simmer for 5 minutes. Cool the soup briefly; then puree it in a  blender. Return it to the pot and stir in the cream and grated lemon peel.  Season to taste with the lemon juice, freshly ground black pepper, and  more salt, if needed. If necessary, thin the soup with stock or water.    Heat the remaining clarified butter, add the squares of bread, and fry  them until they are crisp and golden. Serve the soup with the croutons and  additional pepper.    Serves 4 to 6    AuthorNote: The pairing of Indian spices with spinach may seem unusual,  but it works very well, making a fragrant, delicate soup. The flavor is  developed, in part, by making a vegetable stock seasoned with clove and  cumin. Serve the soup with little croutons made with white bread and fried  in clarified butter until crisp and golden.    Cuisine:    "Indian"  Source:    "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the    Celebrated Restaurant by Deborah Madison, 1987"  S(Formatted by Chupa Babi):    "Sept 2012"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 266 Calories; 22g Fat (69.1%  calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 55mg  Cholesterol; 295mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2  Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2337  

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