Two-in-one Soup

Two-in-One Soup
Serve two vibrantly coloured soups in the same bowl for an eye-catching presentation and to add some flair to a soup course. This creative technique works only if the soups are thick. It may require some practice to get it right, but it’s definitely worth the effort. You may enhance the visual appeal by adding some finishing touches.

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Serves 4
Ingredients
1 Recipe Cream of Roasted Red Bell Pepper Soup (click on the link for the recipe)

For Cream of Green Pea Soup
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, peeled and chopped
½ teaspoon cumin seeds
3 fresh green chilli peppers, chopped
2 celery stalks, chopped
1 cup frozen green peas
4 to 6 fresh mint leaves, plus more for garnish
1 cup/250ml low-fat milk
Salt to taste
Freshly ground black pepper to taste
4 fresh red chilli peppers, for garnish

Method
Make the Cream of Green Pea Soup

Place a thick bottomed pan over low heat. Add the oil and onion, and stir gently to coat the onion with the oil. Cover and cook, stirring occasionally, until the onion begins to brown, 4 to 5 minutes. Stir in the garlic cloves, cumin seeds and green chilli peppers, cover and cook for 3 minutes. Add the celery stalks and cook, covered, for 10 minutes or until fork tender. Stir in the green peas and mint leaves and cook, covered, for 3 minutes. Remove from the heat and let cool to room temperature.

Transfer to an electric blender and blend until smooth, adding the milk. Transfer to the pan and add ½ cup/125ml water, salt and black pepper. Stir to mix and bring the mixture to a boil. Adjust the seasoning and simmer for 2 minutes. Remove from the heat.

(You may garnish with seeded red chilli peppers and mint leaves, and serve this soup by itself.)

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To serve both the soups in one bowl
Pour the Cream of Green Pea Soup into a transparent glass. Hold the glass in one hand and place the serving bowl upside down over the rim of the glass. Press the bowl tightly against the rim of the glass and quickly invert the glass and bowl. Place the bowl on your work surface, pressing the glass against the bowl. Pour the other soup around the glass into the bowl. The level of the soup outside the glass should be same as that inside the glass. Carefully lift the glass out of the soup.

Garnish with deseeded red chilli pepper and mint leaf, before serving.

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