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Preparation Time : 10
Cook Time : 15
Total Time : 25
25-30 leaves tender spinach
15-20 leaves fresh mint
1 cup roughly chopped coriander
1 cup roughly chopped spring onion greens
2 tbsp butter/ghee
1 tbsp all purpose flour
1 tsp black pepper powder
3 tbsp fresh cream
1 tsp salt
Wash & clean all leaves & roughly chop it.
Now in a deep vessel add all leaves , 4-5 cups of water & blanch it for approximately 5 minutes.
Drain out excess water. Once it cools down , make smooth puree.
Now in other pan heat butter/ghee ,add flour and saute it little while stirring continuously.
Then add puree, 1 cup water and mix well and stir continuously to avoid lumps.
Add salt, black pepper and cream, cook for 3-4 minutes. Adjust water quantity as per thickness of soup you like. Serve hot.
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