March 20, 2008

Photo du Jour and a Recipe for Soup

Mange ta soupe.

An earthy, garlicky Turkish Carrot, Spinach and Rice Stew I found in The Best Recipes in the World by Mark Bittman. The spinach is so perfect right now. I've been buying heaps and heaps at the market every week.
I added some toasted, garlic rubbed and olive oil drizzled baguette croûtons. The more garlic, the better!

"... if you want to turn it into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon. You'll wind up with a bigger, more substantial Turkish-style stew."

Time: 45 minutes

1/2 pound carrots, peeled and cut into 1/4-inch dice
1/2 cup long-grain rice, like Basmati
Salt and pepper
1 pound fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional
2 tablespoons butter, optional.

1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.

2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Yield: 4 servings.

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Alyssa said...

My husband was JUST saying (hinting) that he LOVES soups more than anything. And I happen to LOVE spinach....
Yet another great idea Loulou.
Thanks again!

Loulou said...

Thanks Alyssa. Spinach has such a wonderful flavor! I hated it as a child but now am happy to eat some every day.
Hope you like the soup!

The Lehners in France said...

That soup sounds lovely, I too have been buying heaps of spinach for salads, pasties, omlettes and now soup me thinks.

Loulou said...

The Lehners
I love spinach omelettes!
The spinach is so perfect right now.