Thursday, Dec 20 2007

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Spinach Soup

From Free Press Journal

Ingredients

4 cups spinach leaves
2 cups water
1 cup butter milk
1/2 cup chopped hard-boiled eggs
Salt as per taste
1/4 tsp pepper powder
1 tbsp lemon juice

Method:

1. Boil spinach leaves in water for 10 mins
2. Cool
3. Blend well spinach, buttermilk, salt, pepper and lemon juice
4. Chill
5. Garnish with eggs before serving

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