Spinach Soup with Indian Spices

from the Greens Cookbook

adapted by Katherine Kriken

serves 8

6 cups spinach leaves (from about 1 pound of spinach)

3 tablespoons clarified butter

1 large red onion, sliced

1 clove garlic, chopped

3 tablespoons basmati rice

1/4 teaspoon salt

4 cloves, roasted

1 teaspoon cumin seeds, roasted

3/4 teaspoon freshly grated nutmeg

7 cups chicken broth

1/2 cup light cream

grated peel and juice of one lemon (you won't use all the juice)

freshly ground black pepper

Slice the stems off the spinach, remove the bruised and wilted leaves and wash the rest in two changes of water.

Heat the clarified butter in a soup pot and add the onion, garlic, rice and salt. Grind the cloves and cumin seeds to a powder in an electric spice mill or with a mortar and pestle, and add them along with the nutmeg to the pot. Cook over medium-low heat, stirring occasionally, for about 5 minutes. Add 1 1/2 cups chicken broth and simmer for 10 minutes. Add the spinach leaves to the pot, cover, let them wilt down, and add the other 5 1/2 cups of broth. Bring to a boil and simmer 5 minutes. Cool the soup briefly; then puree in a blender. Return to the pot and stir in the cream and grated lemon peel. Season to taste with lemon juice, pepper and more salt, if needed.

Serve the soup with croutons, if desired (to make them, heat 3 tablespoons of clarified butter and fry 1 cup of small bread cubes until crisp and golden).

This recipe came alive as I walked up the path to my house. Fragrant fumes of spices roasting floated over the garden fence out of neighbor Nina's open kitchen door. She's always concocting at her stove and willing to share her sources. Away I went to attempt same. Roasting the spices makes a difference. The recipe recommends preparing your own vegetarian stock; I used chicken broth for richer flavoring.