Wednesday, October 31, 2007
I remember this small salad and soup place that used to exist in Vasant Vihar called Salad Chef. They used to have a salad dressing that always fascinated me, called green goddess. Being a huge fan of green leafies, I expected something that would thrill the tastebuds with the flavour of 'greenness'. Now i have no memory of how it even tasted, but I had that name in mind when, the day after our Eid Party, I decided to rustle up a simple, light but nutritious meal for us all.
I rootled around in the fridge and found a bundle of spinach - what could be better? I decided not to go with a set recipe but to just add and subtract things, and it turned out rather well - if i do say so myself, and easy to make too.
1 bunch spinach, washed, chopped roughly
1 red onion, chopped into chunks
4-5 green garlic stalks ( you can substitute with garlic pods but you won't get the earthiness that this provided), chopped
750 ml water
250 ml milk
1/2 cup well beaten plain curds/ yoghurt
2 tsp mustard
salt and pepper to taste
Put in a good glug of good olive oil on to heat in a wok.
Add the onions and garlic and cook, stirring occasionally until translucent.
Add the spinach and cok, stirring occasionally, until wilted.
Cool and puree the vegetables finely, adding a little water if you need to.
Pour the pureed vegetables back into the pan with the 750 ml water, add the mustard and bring to a boil.
Turn the heat down to medium and add the milk (I prefer double toned but full cream would taste rather good!).
Cook for a few minutes more and turn off the heat.
Add the salt and pepper, and then pour in most of the yoghurt and whisk the soup so it gets nicely mixed in.
Garnish each bowl of soup with a swirl of the yoghurt that is left.
It would taste great with croutons or a baguette on the side.