Soupy affair 2 - Spinach-Almond Soup

Though it's an ideal winter evening pre-dinner appetizer, if fresh spinach is available, a wet monsoon evening is also 'just right' for this soup. That is exactly what happened. Picked up bunches of fresh spinach. Spinach as it is, is not exactly my elder one's (AD) favourite....hence have to resort to 'soupy' tricks !!
So here goes the recipe....

Ingredients :

Spinach - 6-7 bunches washed and roughly chopped
Almonds - 10-12 - blanched to remove the skin
Onion - 1 small, chopped
Garlic - 2-3 cloves - chopped (Optional)
Pepper corns - freshly ground - to taste
Milk - 600  ml
Cream - optional - 1 tbsp
Grated cheese - depends....cheese always tastes great
salt - to taste & sugar - a pinch
red chili flakes - 1 tsp - optional
Ghee/Butter/Olive Oil - 2 tsp

Procedure :

1. In a wok, heat butter/ghee/oil and add the chopped onions, garlic, almond and a pinch of sugar. And fry till the almonds & onions are golden brown.
2. Add the washed & chopped spinach. Stir it around a bit and continue cooking till the water evaporates.
3. After cooling, grind the fried/sauted almond-onion-garlic-spinach into a smooth paste
4. Transfer back to the wok and slowly add warm milk and keep stirring to ensure no lump forms. Bring it to a boil and simmer for 3-5 minutes. Now add the salt. Let it simmer for a minute more
5. Take it off the flame and serve after garnishing with freshly ground pepper & grated cheese.

This post is off to Weekend Herb Blogging #291 started by HAALO and  hosted for the week by PAULCHEN'S FOODBLOG