Spinach Soup

If you had a son and a daughter, and enough money to educate only one of them, which one would you choose?  This is not a trick question – but something to think about.  Luckily for many of us, we are not faced with this dilemma.  But in many countries it is a decision parents have to make and in many cases the boy is chosen over the girl.  The reasoning behind this – he would be the future breadwinner of the household.  What about the girl who would be the first educator of the next generation.  She would be a mother some day and if she is educated would be able to impart the same education to her children.  Is this not a valid reason to choose the education of the girl over the boy in this instance?

I am not a women’s rights advocate or one of those feminists.  However, I do believe that both men and women are like the wings of a bird – for the bird to fly and rise high, both the wings need to be strong and equal.  When talking about equality of man and woman, many take this literally.    For example, men could be physically stronger and perhaps women emotionally more stable. So based on our physique and emotional capabilities as just one example to point out the differences, it is obvious that “equality” is not literal.

Time: 10 minutes

Serves: 4 portions

Ingredients:

Basic Bechamel Sauce (4 portions)

30 grams flour

30 grams butter

300 ml milk

Salt and white pepper to taste

1 medium onion

1 clove

1 bay leaf

Method:

1. Steep onion stuck with the clove and bay leaf in milk.  Bring to boil.  
2. Blend together flour and butter over low flame.  Take off fire.  
3. Strain boiled milk and add little at a time to the flour-butter mixture.  
4. When all the milk has been added, return to fire.  
5. Add salt and pepper and cook over low fire till flour is well cooked and sauce is smooth and glossy.

Cream of Spinach Soup

 

Time: 10 minutes

Serves: 4

Ingredients:

250 grams spinach

Salt to taste

750 ml stock

4 portions béchamel sauce

1. Clean and wash spinach.  
2. Cook in stock with salt.  Rub through sieve when cooked. 
3. Blend béchamel sauce with spinach.  Reheat and serve.