A tangy tomato soup served with a creamy potato soup. Pour both the soups into the bowl simultaneously using 2 ladles. The soups should be of the same density so that they stay separated when served.
Preparation Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Makes 2 servings
Ingredients
For The Tomato Soup
3 large tomatoes , blanched , peeled and pureed
1 tbsp oil
1 onion , chopped
1 clove
1 tsp chopped garlic (lehsun)
1 stalk celery (ajmoda) , chopped
1 tbsp plain flour (maida)
1/2 cup tomato pulp
1/2 cup chopped carrots
1 tbsp oil
2 tbsp fresh cream
salt and freshly ground black pepper powder to taste
For The Potato Soup
1 cup boiled and chopped potatoes
1 tsp oil
1 bayleaf (tejpatta)
1/2 onion , chopped
1 leek , chopped
1/2 tsp chopped garlic (lehsun)
2 tbsp fresh cream
a pinch marjoram
salt and freshly ground black pepper powder to taste
chopped parsley for garnish
Method
For the tomato soup
- Heat the oil in a pan, add the onions and cloves and sauté for few seconds.
- Add the celery and carrots and sauté for a few minutes.
- Add the maida, mix well and sauté for a few more seconds.
- Add the tomato puree, tomato pulp and 1 cup of water, mix well and bring to boil and simmer till the tomatoes are cooked, adding water if required.
- Remove from the flame, cool and blend in a mixer to a smooth mixture.
- Transfer in a deep pan, add the sugar, cream, salt and pepper and mix well and boil for more 5 minutes.
- Remove from the flame and keep aside.
For the potato soup
- Heat the oil in a deep pan, add the onions and bayleaf and sauté till the onions turn translucent.
- Add the leeks and garlic and sauté till the leek turns soft.
- Add the potatoes and 1 tsp of water, mix well and simmer for 10-12 minutes, adding more water of required.
- Remove from the flame, cool and blend in a mixer till smooth.
- Transfer back in a deep pan, add the marjoram, cream, salt and pepper, mix well and bring to boil.
How to serve
- Pour both the soups simultaneously in individual serving bowls to create 2 separate layers.
- Serve immediately garnished with parsley.