Thursday, September 13, 2012

Spinach, Mushroom Almond soup with Garlic Butter Toast

One helluva yummy combo for the rainy days and cold winter months! 

Palak(Spinach) - 1 Bunch
Parsley - A handful
Onion slices - A handful
Garlic cloves - 4-6 chopped

Bay leaf -1
Butter - 1 Tbsp
Salt and Pepper
Blanched almonds - 6-8, sliced thin
Sliced mushrooms - A handful


Saute onions and garlic with butter till light brown.
Add the chopped spinach and parsley, followed by one bay leaf, salt and pepper and finally blanched almonds. Reserve some blanched almonds for garnishing.
Fry till the ingredients form a lump mass.
Transfer to a bowl and allow to cool.

Remove the bay leaf and grind the ingredients with little water to a fine paste. Strain through a sieve. 
Lightly fry the mushroom with butter and little pepper. Add the pureed spinach mix, add water to dilute a little and bring to a boil. Check for salt and then serve, garnished with blanched almonds and hot garlic butter toast.

Garlic Butter Toast: 

Apply butter on slices of bread.
Sprinkle chopped garlic cloves and a pinch of chopped parsley.
Bake in the hot oven till crisp.

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