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Ingredients
|
Quantity
|
|
Spinach – washed, stems removed
|
3 pounds
|
|
Or
|
|
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Frozen spinach
|
40 ounces
|
|
Unsalted butter
|
4 tbsp
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|
Onion – chopped
|
1 large
|
|
Garlic cloves – chopped
|
2
|
|
Ground cumin
|
1 tsp
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|
Ground cloves
|
¼ tsp
|
|
Freshly grated nutmeg
|
1/8 tsp
|
|
Chicken or vegetable broth
|
1 quart
|
|
Cooked basmati rice
|
½ cup
|
|
Milk
|
1 cup
|
|
Heavy cream
|
½ cup
|
|
Salt and pepper
|
to taste
|
Cook the spinach leaves in boiling salted water for 1 minute,
rinse until cool, and drain.
Melt the butter in a 4-quart pot. Add the onion and garlic and
stir over medium heat until the onion is soft and translucent, about 15
minutes.
Turn off the heat and immediately stir in the cumin, cloves, and
nutmeg. Transfer this mixture to a food processor and add 2 cups of the broth,
the rice, and the spinach. Puree until smooth. Add more broth if needed to get
the mixture to churn around. If you want the soup to be smoother, work it
through a food mill with a medium disk.
Combine the puree with the rest of the broth, the milk, and the
cream. Season with salt and pepper. Check the consistency of the soup. If you
want an even smoother texture, strain it through a fine-mesh sieve.
This soup can be served hot or cold. If you serve it hot, heat it
at the last minute and serve immediately so it doesn't turn gray. If you make
it ahead of time (it keeps for 2 to 3 days in the refrigerator) quickly chill
the pot in a bowl of ice as soon as the soup is ready. If the soup stays hot
for too long it will turn gray.
