Egyptian Spinach Soup
photo by COOKGIRl
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1⁄4 teaspoon turmeric
- 4 cups chicken stock, preferably homemade and salt-free
- 3 -4 scallions, finely chopped
- 1⁄3 cup basmati rice
- salt and pepper
- 1 lb spinach (well washed, large stems removed)
- 2 cups plain yogurt
- 2 garlic cloves, crushed
directions
- Heat the olive oil in a large saucepan and saute the onion until soft.
- Add the turmeric and cook a further minute to let the spice warm through.
- Add the stock, scallions, rice, salt and pepper.
- Simmer gently for approximately 15 minutes until the rice is cooked.
- Do not overcook.
- Cut the spinach into chiffonade, add to pan and cook for another five minutes.
- To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
- To serve cold: Allow soup to cool, add yogurt and garlic and puree.
- NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be.
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Reviews
-
Glad I found this recipe. I needed something to round out a selection of nibbles (pita, hummus, babaganouj) into a meal. This did the job nicely. Will definitely make again, but will try curry powder instead of the turmeric to give it a bit more zip. Oh, my!! Made it a second time using curry powder. Also used greek style yogurt, which made it creamier (and probably less susceptible to separating). It was soooo good. Got DH's coveted "you need to make this again sometime" review. We had samosas with it this time. Took the soup'n'sammich dinner to a whole new level.
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Tweaks
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Glad I found this recipe. I needed something to round out a selection of nibbles (pita, hummus, babaganouj) into a meal. This did the job nicely. Will definitely make again, but will try curry powder instead of the turmeric to give it a bit more zip. Oh, my!! Made it a second time using curry powder. Also used greek style yogurt, which made it creamier (and probably less susceptible to separating). It was soooo good. Got DH's coveted "you need to make this again sometime" review. We had samosas with it this time. Took the soup'n'sammich dinner to a whole new level.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>