2 tablespoons unsalted butter
1/2 cup finely chopped spanish onion
2 Thai green chillies, minced [You can use jalapeno or remove seeds to reduce heat level]
2 garlic cloves,grated
1 1/2 tsp cumin seeds
1/2 tsp coriander seeds,crushed
1/4 tsp black peppercorns,crushed
1 bay leaf
2 cups chicken stock [ or vegetable broth/water]
1 cup coconut milk
1/2 cup heavy cream
10 oz fresh spinach,chopped [equivalent quantity of thawed frozen spinach]
2-3 tbsp fresh lemon juice [adjust to taste]
Salt to taste [to be added at last]
Red Chilli Flakes, Sour Cream etc for garnish
Method:-
In a heavy bottomed pot,melt the butter on medium heat.While it is melting add the grated garlic and green chillies.Let cook for 30-40 seconds till you start smelling the aroma.
Next add the chopped onions and saute till translucent. About 3 -5 minutes.
Next add the cumin,crushed coriander seeds, peppercorns and bay leaf.Saute for another 30 seconds.
Now, reduce the heat to minimum and add the chicken stock, coconut milk.Let simmer on very low heat for 30 minutes.
While the broth is simmering, add the chopped spinach and bring to a boil.Cook for 6-8 minutes till the spinach is cooked.In case you are using thawed frozen spinach, the cooking time will be less. Tip:-To preserve the color of the spinach do not cover the pot.
Once the spinach has cooked, reduce the heat to minimum and add the cream and salt to taste.Simmer for a while and remove from heat within 2 minutes.Note:-After adding cream, do not let soup come to a boil.
Once the mixture has slightly cooled down,discard the bay leaf & puree in a food processor until smooth.
Serve warm in bowls garnished with red chilli flakes,dollop of sour cream/butter etc.
