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Tomato and Potato Layered Soup

 

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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.

Tomato and Potato Layered Soup recipe - How to make Tomato and Potato Layered Soup

Tags

Thick / Creamy Indian SoupsBoiled Indian recipesDeep Pan

Preparation Time:    Cooking Time:    Total Time:    Makes 2 servings

Ingredients


For The Tomato Soup
3 large tomatoes , blanched , peeled and pureed
1 tbsp oil
1 onion , chopped
1 clove
1 tsp chopped garlic (lehsun)
1 stalk celery (ajmoda) , chopped
1 tbsp plain flour (maida)
1/2 cup tomato pulp
1/2 cup chopped carrots
1 tbsp oil
2 tbsp fresh cream
salt and freshly ground black pepper powder to taste

For The Potato Soup
1 cup boiled and chopped potatoes
1 tsp oil
1 bayleaf (tejpatta)
1/2 onion , chopped
1 leek , chopped
1/2 tsp chopped garlic (lehsun)
2 tbsp fresh cream
a pinch marjoram
salt and freshly ground black pepper powder to taste
chopped parsley for garnish

Method
For the tomato soup
    For the tomato soup
  1. Heat the oil in a pan, add the onions and cloves and sauté for few seconds.
  2. Add the celery and carrots and sauté for a few minutes.
  3. Add the maida, mix well and sauté for a few more seconds.
  4. 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.
  5. Remove from the flame, cool and blend in a mixer to a smooth mixture.
  6. Transfer in a deep pan, add the sugar, cream, salt and pepper and mix well and boil for more 5 minutes.
  7. Remove from the flame and keep aside.

For the potato soup
    For the potato soup
  1. Heat the oil in a deep pan, add the onions and bayleaf and sauté till the onions turn translucent.
  2. Add the leeks and garlic and sauté till the leek turns soft.
  3. Add the potatoes and 1 tsp of water, mix well and simmer for 10-12 minutes, adding more water of required.
  4. Remove from the flame, cool and blend in a mixer till smooth.
  5. Transfer back in a deep pan, add the marjoram, cream, salt and pepper, mix well and bring to boil.

How to serve
    How to serve
  1. Pour both the soups simultaneously in individual serving bowls to create 2 separate layers.
  2. Serve immediately garnished with parsley.

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