Two in a Bowl Soup


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A very delicious soup, that looks extremely different and inviting. Thick potato soup is served in one half of a soup bowl, with the other half filled in by thick, deliciously green broccoli soup. The soups must be thick so they don’t mix in the bowl. Slurp up!

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Preparation Time:    Cooking Time:     Serves 4.
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For the potato soup
1 cup peeled and cubed potatoes
1 tsp chopped garlic
1 cup chopped onions
1 tsp dry red chilli flakes (paprika)
1 1/2 cups milk
2 tbsp oil
salt to taste

For the broccoli soup
2 cups broccoli
1/2 onion, chopped
1 tbsp plain flour (maida)
2 tbsp butter
salt to taste


    For the potato soup

    1. Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.
    2. Add the potatoes and sauté for a few more minutes.
    3. Add 1½ cups of water and salt and simmer till the potatoes are cooked.
    4. Cool the potato mixture and blend to a smooth purée in a mixer with the milk.
    5. Add the chilli flakes and keep aside.

    For the broccoli soup

    1. Heat the butter in a pan, add the onion and sauté for a few minutes.
    2. Add the broccoli and stir for 4 to 5 minutes.
    3. Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
    4. Add 2 cups of water, stirring continuously.
    5. Simmer till the broccoli is tender and add the salt and pepper.
    6. Cool slightly and blend to a smooth purée in a mixer.
    7. Keep aside.

    How to proceed

    1. Re-heat both the soups separately.
    2. Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.
    3. Repeat with three other bowls.
    4. Serve hot.

    1. Both the soups should be thick so that they do not mix easily.

    RECIPE SOURCE : 7 Dinner MenusBuy this cookbook

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