| Method of Preparation |
Wash spinach and cook in a large pan with 2/3 tbs. of water for 10 minutes. Drain well and puree in a blender. Keep aside. |
Heat butter in a saucepan, add onion and saute till tender. Stir in Maida and blend it with a wooden spoon. Pour milk and stock gradually. Stir well to avoid formation of lumps. |
When smooth, blend in Melam garam masala and powdered chicken cube along with spinach puree. Adjust seasonings according to taste. Whip 2 tbs. of cream and pour over the soup and serve.
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