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The beguiling combination of egg yolks and lemon juice called avgolemono is the basis for many famous Greek dishes.
More Facts
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A little oatmeal adds much flavor and richness when used as a thickener for soups.
More Cooking Tips
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| Hearty Cream Of Spinach Soup [Palak Ka Shorba] |
Added: 31st May, 2007 | Viewed 549 times |  |  |
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| This is a great source of iron and antioxidants for toddlers and adults alike. It is simple to make, extremely nutritious and full of hearty, buttery flavour. I use frozen spinach portions for a quicker option, but fresh spinach will work equally well. |
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| Ingredients |
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3 frozen spinach portions [or 2 cups freshly chopped spinach]
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1 large potato, boiled, peeled and chopped
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1 large white onion, finely chopped
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700ml chicken stock
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1/4 cup fresh cream
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1 bay leaf
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1 tbsp butter
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freshly ground black pepper |
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| Method |
Heat butter in a saucepan. SauteĀ“ onions for 5 minutes. Add potato and spinach. Cook on medium heat for another 5 minutes. Add chicken stock, bay leaf and pepper. Simmer for 25 minutes. Add fresh cream, stir well, remove bay leaf and blend with a hand mixer; while still simmering. Remove from heat and serve hot with crusty bread.
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| | Gel's Notes |
| Go easy on pepper if making for kids. | | Substitute with low-fat cream for a healthier option. | |
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