SOUP!!

SOUP NO.14

                                                     
                                                    ATTRACTIVE N REFRESHING!!

                                                    TRI - COLOUR SOUP!!

TRI COLOUR SOUP (four servings)

FOR RED COLOUR SOUP-

Tomatoes (red, ripe) 400gms

Onions 25gms

Carrots 25gms

 Garlic (peeled) 15gms

Celery 10gms

Paparika ½ tspn

Butter 15gms

Bay leaf 1nos

 Pepper corn 4nos

Flour 15gms

Vegetable stock 800ml

Salt to taste

Honey 1tbspn

PREPARATION:

Fine chop tomatoes. Slice onions, chop carrots and celery. Melt butter in a saucepan. Gently fry garlic and onions. Add in carrots and celery. Stir for a minute. Add in flour and stir further for a minute. Add in tomatoes, paparika, salt, bay leaf and peppercorns. Cook for a few minutes, until tomatoes release water. Add stock. Bring to boil, remove scum, simmer for 20 minutes. Strain the liquid. Remove bay leaf and peppercorns. Puree the tomatoes. Add back to the liquid. Bring to a boil. Add honey and strain the liquid. Adjust salt. Keep aside.

FOR GREEN COLOUR SOUP-

Spinach 300gms

Butter 15gms

Flour 15gms

Onions 20gms

Garlic 15gms (chopped)

Cinnamons stick 1nos

Celery 1inch

Veg Stock 600ml

Salt to taste

PREPARATION:

Clean and wash spinach. Roughly chop. Melt butter in a saucepan. Add in garlic and onions. Add flour, stir for a minute. Add spinach and cinnamon. Add stock, stir until liquid comes to a boil. Remove scum. Simmer for 10 minutes. Strain liquid. Remove cinnamon. Cool the spinach. Puree in a blender. Add back to the liquid. Reboil, add salt. Strain again.

TO ASSEMBLE:

In a soup cup, pour the two hot soups simultaneously. Decorate with a lining of thick cream in the centre.

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