Spinach Soup

Spinach soup makes an excellent starter or light lunch. The fresher the spinach the better the end result. Unlike most of my recipes I don't think there is a great degree of flexibility with this soup. I've tried experimenting with the ingredients without much success. You can substitute the cucumber for onion and add a clove or half clove of garlic but it's hard to improve on this formula if you want a delicious spinach soup with a full authentic taste. The recipe will serve four people. Whenever possible I make double the amount of soup I need and freeze any extra to use later either as soup or as the base of a sauce or vegetable stock.


Preparation time: 10 mins
Cooking time: 40 mins

Ingredients:
3 cups spinach (chopped)
1 cup cucumber (chopped)
3 1/2 cup water
1 tbsp butter
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 tsp ginger paste
2 tbsp lemon juice
Salt to taste

Method:
1. Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).

2. On cooling, blend it in electric blender to make smoothy paste.

3. Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4. Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.

5. Serve hot.

French Onion Soup

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a vegetable stock. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. This soup is hearty and filling enough for a light supper.

Preparation time: 10 mins
Cooking time:
Serves: 4-6 people

Make a bouquet of spices:
3 bay leaves
12 peppercorns
10 to 12 leaves of parsley
1 sprig fresh thyme or 1 tsp. dried
2 cloves or 3 garlic (whole)

Ingredient:
6 cups thinly sliced onions
3 ounces of butter
1 tbsp of all purpose flour (Maida)
6 cups water or vegetable stock
salt and black pepper to taste
1 tsp soy sauce
4 slices to 6 slices French bread -- toasted

Slice of cheese

For the Garnish:
Sliced scallions or minced parsely

Method:
1. Make a bouquet of spices by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.

2. In a heavy pot, saute onions in oil over medium-low heat. Add salt to prevent sticking, and stir frequently. Cover pot with a lid, but leave it slightly ajar. Onions should saute for 30 minutes to 1 hour.They will reduce to about a third of their original volume and become sweet and golden. Then add flour and fry till the raw smell of flour is gone.

3. Add water or stock, soy sauce, along with the bouquet garni. Simmer at least 30 minutes. Remove bouquet of spices.




4. Season soup with extra salt,pepper, soy sauce, if desired. Place in bowls and top with French bread. Lay slices of cheese to cover the entire opening of the bowl. Bake at 350 degrees F or 5 minutes under a hot broiler. Garnish with sliced scallions or minced parsely. Serve hot.

Notes: The secret to onion soup is letting the onions caramelize slowly. If this step is rushed, not only could the onions burn, but your soup will lack depth of flavor. Once the soup is finished, divide into 4 soup bowls and top with French bread cubes then cheese. Broil just until cheese has melted and browns slightly. Make sure to put the bread cubes in first (and not omit it if using cheese) because the cheese will sink to the bottom of the bowl.