Adapted from INDIA, the Complete Vegetarian Table by Yamuna Devi
6 Potatoes (about 2 lbs.)
6 Cups Vegetable Stock
2 Tb. butter
2 Cups Whole Milk
½ tsp. ground cardamom
Salt and fresh ground pepper
1 tsp. ground coriander
½ Tb. brown mustard seeds
3 Tb. shredded coconut
½ Tb. grated lemon zest
½ lb. trimmed and washed spinach
Paprika or cayenne for garnish
-Peel and thinly slice potatoes
-Heat 1 Tb butter in a large saucepan over moderate heat
-Add the cardamom, coriander, and coconut and fry until the mixture is fragrant
-Add the spinach and potatoes and cook for 2 minutes
– Pour in the stock
– bring to a boil
-Reduce the heat and simmer until the potatoes are tender (about 25 minutes)
-Remove from the heat and add the milk
-Puree the soup until smooth (food processor, immersion blender, or blender)
-Season with salt and pepper
-In a small pan, toast the mustard seeds, partially covered, until they pop, remove from the heat, add the remaining 1 Tb butter and the lemon zest. Pour the seasonings into the soup and briefly reheat (if the soup is too thick, thin with a little more milk)
– Ladle into bowls and garnish with a sprinkle of paprika or cayenne
