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Spinach Garlic Soup

Ingradiants :
10 ounces fresh spinach, trimmed
4 cups chicken broth
1/2 cup onion (pyaj), chopped
8 garlic (lasun) cloves, minced
1/3 cup butter (makkhan)
1/4 cup soy flour
3/4 cup heavy cream
1/4 cup water (pani)
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg (jaiphal)


Preparation :
In a 5−quart Dutch oven, bring spinach, broth and carrots (gajar) to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet, sauté onion  (pyaj) and garlic (lasun) in butter (makkhan) until onion is soft, about 5 to 10 minutes. Add
flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.

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