| METHOD |
| 1. |
For
making the stock, cut 2 onions & 2 potatoes into large
cubes. |
| 2. |
Then
pressure cook in four cups of water and once done, strain the
water and reserve as stock. |
| 3. |
Wash
and grind the spinach to a fine paste and keep aside. |
| 4. |
In
a pan heat butter, add the chopped onion and sauté till they
turn soft. |
| 5. |
Now
add the spinach paste, sauté till it turns soft, then add the
salt, pepper, stock and boil for a while. |
| 6. |
Take
off the soup from the heat, strain it and keep on the gas again. |
| 7. |
Mix
the cornflour with the milk and add to the soup. |
| 8. |
Simmer
for few minutes then serve hot decorated with swirls of fresh
cream |
