Clear soup with spinach and rice

4 Servings

Quantity Ingredient
2 tablespoons Ghee or olive oil
1 teaspoon Black mustard seeds
1 Hot green jalepeno chili, stemmed, seeded and cut lengthwise into long slivers
3 tablespoons Basmati
5 cups Brown Vegetable Stock (book says \"or other veg stock\", but the soup is *outstanding* with the BVS)
1 teaspoon Turmeric
1 teaspoon Ground coriander
20 Spinach leaves, washed, stemmed, and sliced into chiffonade (up to 22)
1 teaspoon Salt
⅛ teaspoon Freshly ground pepper
4 Thin lemon slices for garnishing (need this, really)
1 Lemon, approx, for its juice (dep on taste and size of lemon)

Palak Chaval Shorba

To make the spinach chiffonade, stack several spinach leaves and roll them up lengthwise. Slice across the roll at ¼ in intervals to make thin ribbons. You can also use a chiffonade of red or green swiss chard or ⅔ cup frozen baby peas, defrosted, instead of spinach.

(Main tastes should be jalapeno flavor and lemon) 1. Place the ghee or olive oil in a 3 quart/liter saucepan over mod. heat.

When it is hot, drop in the black mustard seeds and fry until they turn gray, sputter and pop. Stir in the green chili, rice, stock, turmeric and coriander and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes.

2. Add the spinach and salt and simmer for 4-6 minutes or until dark green. Stir in the pepper and lemon juice and serve at once in warmed (or not) bowls. Garnish with lemon slices.

Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: eep@...

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