Yin Yang Soup Recipes

YIN YANG SOUP

Steps:

• Method
• For the curd-potato soupHeat 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 soupHeat 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.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
• Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
• Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
• Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.