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Tri-Colour Soup




Source of Recipe


Posted by Darlene


Recipe Link: Darlene's Kitchen Pantry

List of Ingredients




FOR THE RED CREAMY SOUP:
Tomatoes 750 gms.
Milk ¾ cup
Beetroot 1 no.
Onion 1 no.
Carrot 1 no.
Corn flour 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.
Corn flour 1 ½ tbsp.
Cloves 2-3 nos.
Butter 1 ½ tbsp.
Salt and pepper to taste
FOR THE WHITE COLOUR:
Fresh cream 6 tbsps.



Recipe



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 sauté till the onion turns transparent.

3.Add spinach puree and about 4 cups water. Bring to boil.

4.Mix corn flour 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 center of the bowl and serve this exotic tricolour soup.