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Recipe Name: Anarkali Shorba (pomegranate Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pomegranates
1 Tablespoon(s) Butter
1 Onion, finely chopped
2 Teaspoon(s) Finely chopped fresh ginger
20 Spinach leaves
1/2 Teaspoon(s) Ground cumin
Salt and pepper to taste
4 Tablespoon(s) Double cream
Cut each pomegranate into half. Hold one half with the cut side down
and tap it all the way round with the handle of a knife or other
similar object. This will loosen the seeds and will make it easier to
remove them. Once you have removed all the seeds, discard any white
membrane which is next to the seeds. Melt the butter gently over a low
heat and fry the onions and ginger until the onions are soft, but not
brown. Reserve one tablespoon of pomegranate seeds and add the rest to
the onions, followed by the spinach and cumin. Pour in 450ml warm
water. Bring to the boil, reduce the heat to low, cover and cook for
5-6 minutes. Remove from the heat, cool slightly, then puree the
ingredients in a blender. Season with salt and plenty of freshly
milled black pepper. Put the soup into individual serving bowls, swirl
a little cream into each bowl and garnish with the reserved
pomegranate seeds. DISCLAIMER© Copyright 1996 - SelecTV Cable
Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 117
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 7.6mg
Sodium: 181.1mg
Potassium: 383.1mg
Carbohydrates: 19g
Fiber: 5.5g
Sugar: 11.6g
Protein: 3.8g

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