Fresh Spinach Curry Soup
2 tablespoons butter or olive oil
2 tablespoons minced shallots
1 small leek, thinly sliced
1 pound baby spinach
4 cups vegetable stock
1/2 cup heavy (whipping) cream or Silk soy creamer will work
1 teaspoon curry powder (I use hot curry powder)
1 tablespoon fresh lemon juice
salt, to taste
freshly ground pepper, to taste
Heat the butter in a large pan over medium heat. Add the shallots and leeks and
cook, stirring frequently, until soft, 5 to 10 minutes.
Turn the heat to high and add the spinach and stock to the pan. Cook until the
spinach completely wilts and is tender, about 5 minutes.
Puree the soup in batches in a blender or food processor. Return puree to the
pan and add the cream and curry powder. Gently reheat the soup, but do not
allow it to boil. Stir in the lemon juice and season to taste with salt and
pepper. Serves 4.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/quick_vegetarian/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/quick_vegetarian/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
