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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a certified organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth. 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:
1. Heat the olive oil in a large saucepan and saute the onion until soft.
2. Add the turmeric and cook a further minute to let the spice warm through.
3. Add the stock, scallions, rice, salt and pepper.
4. Simmer gently for approximately 15 minutes until the rice is cooked.
5. Do not overcook.
6. Cut the spinach into chiffonade, add to pan and cook for another five minutes.
7. To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
8. To serve cold: Allow soup to cool, add yogurt and garlic and puree.
9. 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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