Saturday, May 28, 2011

Spinach and Beansprout Soup


Spinach shredded                                                   500 gms.
Beansprout                                                             50 gms.
Bayleaf                                                                   1 no.
Chopped onion                                                       1/2 no.
Chopped celery                                                       2 tsps.
White pepper powder                                             As per taste
Butter/oil                                                                 1 tsp.

1. Melt butter in a sauce pan and then add bayleaf, chopped onion, chopped
celery and sauté until onion is transparent.
2. Add spinach, stir for a minute, add half of the beansprout and stir well.
3. Add 4 cups of vegetable stock/water and cook till spinach is done without
getting discolored.
4. Remove, cool, puree it nicely and add salt, white pepper powder and mix well.
6. Reheat and add rest of the beansprout.
7. Serve hot garnished with fresh cream.


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