Yin Yang Soup

by Tarla Dalal

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Added to 53 cookbooks This recipe has been viewed 58676 times

An unusual combination of curd-potato soup and broccoli soup served with finesse.

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Yin Yang Soup recipe - How to make Yin Yang Soup

Thick / Creamy Indian Soups Boiled Indian recipes Western Party Pan

Preparation Time : 10 minutes. Cooking Time: 20 minutes. Total Time: 30 mins 4Serves 4.
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Ingredients

For the curd-potato soup
1 cup potato cubes
1/2 onion, chopped
1 tsp carom seeds
1/2 tsp dry red chilli flakes (paprika)
1/2 cup curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste

For the broccoli soup
2 cups broccoli florets
1/2 onion, chopped
1 tbsp plain flour (maida)
2 tbsp butter
salt and black pepper (kalimirch) powder to taste

Method

For the curd-potato soup

Heat the oil in a pan, add the chopped onion, carom and paprika to the pan and fry for a few minutes.
Add the potatoes and fry for a few more minutes.
Add 1 1/2 cups of water and salt and summer till the potatoes are cooked.
Cool the potato mixture and puree in a blender with the curds and milk till smooth. Keep aside.

For the broccoli soup

Heat the butter in a pan, add the onion and fry for a few minutes.
Add the broccoli and stir for 4 to 5 minutes.
Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
Add 2 cups of water, stirring continuously.
Simmer till the broccoli is tender and add salt and pepper.
Cool slightly and puree in a blender till smooth.
Keep aside.

How to proceed

Reheat both the soups separately.
Cut piece of foil or butter paper of a length equal to the diameter of the serving soup bowl and place it in the centre of a serving soup bowl.
Carefully spoon both the soups on opposite sides of the foil.
Gently remove the piece of foil so that both the soups have a line of differentiation.
Repeat with three other bowls.

Tips

If the curds are sour, add 1/4 cup milk to the curd and potato soup.
Both the soups should be thick so that they do not mix easily before they are served.