Yin Yang Soup
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 11404 times
An unusual combination of curd-potato soup and broccoli soup served with finesse.
- Heat the oil in a pan, add the chopped onion, carom and paprika to the pan and fry for a few minutes.
- Add the potatoes and fry for a few more minutes.
- Add 1 1/2 cups of water and salt and summer till the potatoes are cooked.
- Cool the potato mixture and puree in a blender with the curds and milk till smooth. Keep aside.
- Heat the butter in a pan, add the onion and fry for a few minutes.
- Add the broccoli and stir for 4 to 5 minutes.
- Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
- Add 2 cups of water, stirring continuously.
- Simmer till the broccoli is tender and add salt and pepper.
- Cool slightly and puree in a blender till smooth.
- Keep aside.
- Reheat both the soups separately.
- Cut piece of foil or butter paper of a length equal to the diameter of the serving soup bowl and place it in the centre of a serving soup bowl.
- Carefully spoon both the soups on opposite sides of the foil.
- Gently remove the piece of foil so that both the soups have a line of differentiation.
- Repeat with three other bowls.
- If the curds are sour, add 1/4 cup milk to the curd and potato soup.
- Both the soups should be thick so that they do not mix easily before they are served.
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