Palak shorva / shorba

[C. sapidus]

Palak shorva / shorba

Serves 4 as Soup.

Palak shorva/shorba, adapted from a recipe from Julie Sahni's Classic Indian Cooking. Minus the milk, cream, and extra chicken broth, this would probably make a very nice palak paneer.

• 4 T ghee
  
• 2 c yellow onions, thinly-sliced
  
• 2 tsp garlic, minced
  
• 1 tsp ground cumin
  
• 1/4 tsp each ground cloves, nutmeg, black pepper
  
• 4 c chicken broth
  
• 1/2 c rice, cooked
  
• 1 lb frozen chopped spinach, mustard greens, etc., thawed
  
• 1 c milk
  
• 1/4 c heavy cream
  
• Kosher salt, lemon juice, and thinly-sliced lemon
  

Fry onions and garlic in ghee until golden. Add cumin and stir for a few seconds. Add cloves, nutmeg, and black pepper, and turn off the heat.

Blend rice and a cup of broth in the blender until smooth. Add thawed/wilted spinach (and/or other greens), onion mixture, and as much broth as needed to blend to a smooth puree.

Add the spinach puree, remaining broth, milk, cream, and salt to a saucepan and heat through. Season as needed with salt, lemon juice, and/or black pepper. Garnish with lemon slices if desired.

One may, of course, make this with fresh greens. Mustard greens and spinach make a particularly nice combination. Boil the greens in salted water until tender, shock in cold water, drain well, and then proceed with the recipe.

Enjoy!

Keywords: Indian, Soup, Vegetables

( RG2128 )