Yin Yang Soup
by Tarla Dalal
01 Jan 2001
This recipe has been viewed 58570 times
An unusual combination of curd-potato soup and broccoli soup served with finesse.
Yin Yang Soup recipe - How to make Yin Yang Soup
Preparation Time : Cooking Time: Total Time:
Serves 4.
For the curd-potato soup
1 cup potato cubes
1/2 onion, chopped
1 tsp carom seeds
1/2 tsp dry red chilli flakes (paprika)
1/2 cup curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste
For the broccoli soup
2 cups broccoli florets
1/2 onion, chopped
1 tbsp plain flour (maida)
2 tbsp butter
salt and black pepper (kalimirch) powder to taste
Method
For the curd-potato soup
For the broccoli soup
How to proceed
- Method
For the curd-potato soup
- For the curd-potato soup
- 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.
For the broccoli soup
- For the broccoli soup
- 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.
How to proceed
- How to proceed
- 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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