Recipes - Tri-Colour Soup

Ingredients:

FOR THE RED CREAMY SOUP:

• Tomatoes 750 gms.
• Milk ¾ cup
• Beetroot 1 no.
• Onion 1 no.
• Carrot 1 no.
• Cornflour 1 tbsp.
• Garlic 4 flakes
• Butter 1 ½ tbsp.
• Salt,pepper and sugar to taste

FOR CREAMY GREEN SOUP:

• Spinach(chopped) 2 bunches
• Milk ¾ cup
• Onion(chopped) 1 no.
• Cornflour 1 ½ tbsp.
• Cloves 2-3 nos.
• Butter 1 ½ tbsp.
• Salt and pepper to taste

FOR THE WHITE COLOUR:

• Fresh cream 6 tbsps.

Method:

TO PREPARE THE RED CREAMY SOUP:

1. Cut the vegetables into large pieces and pressure cook with little water till done. When cool puree the vegetables.
2. Add butter in a saucepan, add flour and stir for a minute. Gradually add milk and stir well to a smooth mixture.
3. Add the vegetable puree, salt, pepper and sugar and mix well. Add water to acquire the right consistency.
4. Simmer for 10 minutes. Remove from heat and strain the soup to get a smooth consistency.

TO PREPARE THE GREEN CREAMY SOUP:

1. Pressure cook the spinach till done. Cool and puree it.
2. Melt butter in a saucepan, add onions, cloves and saute till the onion turns transparent.
3. Add spinach puree and about 4 cups water. Bring to boil.
4. Mix cornflour in the milk to a smooth paste and add to the soup. Stir well.
5. Add salt and pepper to taste and simmer for 2 minutes. Remove from heat and strain the soup.

FOR SERVING:

1. Gently pour the red creamy soup from one side of the bowl and the green creamy soup from the other side of the bowl, both occupying equal space.
2. Beat fresh cream slightly till it thickens. Make a ring of cream in the centre of the bowl and serve this exotic tricolour soup.