INGREDIENTS CREAMY SPINACH AND BACON SOUP

● Bacon: 4 strips

● Spinach (chopped): 500 gm

● Garlic (minced): 3–4 cloves

● Onion (medium-sized and minced): 1 no.

● Milk: 200 ml

● All-purpose flour: 1 tbsp

● Oil (as preferred): 1 tsp

● Butter: 1 tsp

● Chicken or vegetable stock:

500 ml

● Salt to taste

● Pepper to taste

GARNISHING INGREDIENTS

● Fresh cream

METHOD OF PREPARATION

1. In a large saucepan, heat oil.

2. Cut the bacon into small bite size pieces and sauté them till crispy. Then, drain the oil from half of them and set aside.

3. In the same pot, which has the oil from bacon and half of the bacon, sauté minced onion and garlic for about

30–60 seconds or till golden brown.

4. Now, add the chopped spinach and sauté till the spinach wilts. Make sure not to overcook the spinach so that it remains green.

5. Blend this mixture till it becomes a puree. (Be careful as it will be hot.)

6. To the same pot, add a spoon of butter and flour and mix.

7. Cook till the flour becomes a warm golden.

8. To the above, add the Spinach paste and whisk vigorously so that there are no lumps.

9. Add the chicken or vegetable stock and boil till it thickens. You may substitute the stock for water and 1 stock cube.

Keep whisking so that it doesn’t form lumps.

10. Add milk and cook for a few more minutes till the soup’s consistency is thick.

11. Season with salt and pepper, as per taste.

12. Garnish with the crispy bacon bits and a drizzle of fresh cream.

The changing weather is perfect for this hearty soup. It’s a one-pot meal and the best thing is that it can be made vegetarian or vegan (by removing the bacon and substituting milk for any plant-based milk

of your choice). In this case, the crunch can be brought by garnishing with roasted almond flakes or roasted pine nuts.”

VANSHIKA BHATIA, Chef and Founder, Petite Pie Shop