Tomato and Potato Layered Soup
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 7065 times
A tangy tomato soup served with a creamy potato soup. Pour both the soups into the bowl simultaneously using 2 ladles. The soups should be of the same density so that they stay separated when served.
- Heat the oil in a pan, add the onions and cloves and sauté for few seconds.
- Add the celery and carrots and sauté for a few minutes.
- Add the maida, mix well and sauté for a few more seconds.
- Add the tomato puree, tomato pulp and 1 cup of water, mix well and bring to boil and simmer till the tomatoes are cooked, adding water if required.
- Remove from the flame, cool and blend in a mixer to a smooth mixture.
- Transfer in a deep pan, add the sugar, cream, salt and pepper and mix well and boil for more 5 minutes.
- Remove from the flame and keep aside.
- Heat the oil in a deep pan, add the onions and bayleaf and sauté till the onions turn translucent.
- Add the leeks and garlic and sauté till the leek turns soft.
- Add the potatoes and 1 tsp of water, mix well and simmer for 10-12 minutes, adding more water of required.
- Remove from the flame, cool and blend in a mixer till smooth.
- Transfer back in a deep pan, add the marjoram, cream, salt and pepper, mix well and bring to boil.
- Pour both the soups simultaneously in individual serving bowls to create 2 separate layers.
- Serve immediately garnished with parsley.
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