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Curry soup's secret? Many seasonings, but they are all familiar.

The classic curry flavor in this fragrant soup comes from small amounts of many seasonings--all generally on hand in a well-stocked spice cabinet.

Add cooked spinach to the broth and serve for lunch with toasted pocket bread. For a light supper, also add hot cooked brown rice.

Curry soup with Wilted Spinach 1 small onion 3 tablespoons butter or margarine 2 large cloves garlic, minced or pressed 1 teaspoon finely chopped fresh ginger 1 medium-size tomato, cored and chopped 1/2 teaspoon each cumin seed, ground coriander, and ground turmeric 1/8 teaspoon each cayenne and fennel seed 4 cups regular-strength chicken broth 1 pound spinach, washed, roots and yellow leaves discarded 2 teaspoons lemon juice 1-1/2 teaspoons chopped cilantro (coriander) salted roasted peanuts Chopped fresh jalapeno chili (optional)

Cut several thin strips from onion and reserve for garnish; chop remaining. In a 3- to 4-quart pan, melt butter over medium-high heat. Add chopped onion, garlic, and ginger. Cook, stirring, until onion browns lightly, about 10 minutes.

Add tomato, cumin, coriander, turmeric, cayenne, and fennel to onion. Cook stirring occasionally, until tomato is soft, about 8 minutes. Puree in food processor or blender.

In the same pan, blend puree and broth. Boil on high heat, uncovered, until reduced to 3 cups. (If made ahead, cool, cover, and chill cup to 1 day. Reheat to continue.)

Add spinach, with water still clinging to leaves and stems, to a 4- to 5-quart pan. Cover and place on medium-high heat until leaves wilt, 4 to 5 minutes; stir occasionally. (If made ahead, cool, cover, and chill up to 1 day. Reheat to continue.)

Pour spinach into a colander and press with the back of a spoon to extract as much liquid as possible.

Place equal mounds of spinach in center of 4 soup bowls, using all. Stir lemon juice and cilantro into hot broth. Ladle broth into brawls around spinach. Garnish each serving with onion, peanuts, and chili if desired. Serves 4.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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