Thursday, Dec 20 2007

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Spinach-Egg Soup

By Alison Pinto

Ingredients

1 bunch spinach
1 hard boiled egg, chopped
1 cup buttermilk
1 cucumber, peeled and thinly sliced
1 tbsp lemon juice
Salt as per taste
Pepper powder as per taste

Method:

1. Clean the spinach and chop it finely
2. Boil the spinach in 5-6 cups of water
3. Add lemon juice, salt and pepper powder
4. Let is cook for 10 minutes
5. Let is cool
6. Add buttermilk and beat till foamy
7. Garnish with chopped eggs and cucumber pieces

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