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Cream of Spinach Soup
Main Ingredients | Spinach leaves, Butter |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup spinach leaves, blanched and pureed
- 1 teaspoon Butter
- 2 tablespoons refined flour (maida)
- 2 cups milk
- Salt to taste
- Black pepper powder ot taste
- 2-3 tablespoons Oil
- 6-7 fresh spinach leaves (palak)
Method
- Heat butter in a non-stick pan. Add refined flour, mix and sauté for a minute.
- Add milk and cook till thick, whisking continuously.
- Add pureed spinach, salt, pepper powder, stir well and simmer for 2-3 minutes.
- Heat oil in an on-stick pan.
- Shred spinach leaves finely and add to the oil. Fry till crisp and drain on absorbent paper.
- Pour soup into a serving bowl, garnish with crispy spinach and serve piping hot.
Nutrition Info
Calories | 776 |
Carbohydrates | 15.6 |
Protein | 30.3 |
Fat | 65.9 |
Other Fiber | Niacin- 1.8mg |
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