Fall season has its own glory, don't you agree? The temperature is not too cold nor too warm, beautiful colour scheme of the leaves swaying in the cool wind, a few sizzling drizzle of rain, season's own fresh produce to tickle our taste buds...:)
I like to prepare big bowls of soups just for the chilly evenings and there is always a dilemma of which one to prepare. I will decide one flavour and Mr.M will come up with another... now my daughter has joined the gang. She always wants "Chicken soup"...:)
Even in restaurants there is always the debate of sweet corn chicken or hot and sour soup.... Oh, no, we should have ordered hot wonton soup...
If more friends are with us for dinner then the order is always "Chicken soup" one by two or one by four.... so on and so forth..:)
A couple of days ago, the same dilemma struck again of which soup to prepare and even if I prepare two different kinds, which one is to be consumed first ???? Good lord, I give up!!!
The idea of having two soups in a cup just struck me by pure chance. You know there is a product called "Half and Half" used in sweet bakes, I happened to use one can of half and half to make cupcakes for a bake sale at my daughter's nursery. The word just struck the cord - half and half in a cup...
Why not !!! and see what happens ... it did come out well. The only thing to bear in mind is the colour and flavour of the soups [they should compliment each other or contrast each other], the texture of the soups [thick and creamy].Play around with the temperature of the soups ... one can be chilled and one can be warm to create an exciting contrast.
You can combine "Carrot and Peas " , "Beet and Cauliflower", "Tomato and Sweet corn", "Butternut squash and pea" etc... the choice is endless...
If you can pour the soups in a large bowl, it makes a stunning centre piece. Even if served in small glasses, sure to make your guests go wild ..:)
For the Beet soup please visit this link : Chilled Beet Soup. Here I have combined warm pea soup and chilled beet soup to have the create a tongue tickling experience ....
Frozen peas: 1 cup.
Celery stick: 2.
Green chilli: 1.
Whole garlic pods: 2.
Onion [small]: 1.
Cumin powder: 1/2 tsp.
Chicken stock cube: 2
Water: 2 cups.
Vegetable oil: 1 tsp.
Salt and pepper: to taste.
To garnish: Cumin powder and fresh coriander leaves
1.Chop the onion, garlic and chilli finely. Wash and chop the celery sticks finely.
2.In a deep non stick pan, heat oil. Add the chopped garlic, chilli and onion and saute for 5 minutes.
3.Add the chicken stock cubes, cumin powder and water. Bring to a gentle simmer. Add the chopped celery and frozen peas.
4.Cover and simmer for 5-6 minutes to a maximum of 10 minutes.
5.Put off the flame and let the soup sit for another 10 minutes.
6.Strain the soup and reserve the liquid. Grind the strained mass to a fine paste. If it is too thick, add a little of reserved liquid to loosen the paste as you grind.
7.Take the ground paste in a bowl and add the reserved liquid little by little until you get the consistency as per your wish.
8.Add salt and pepper to taste.
Keep warm until serving time....
To present: Small bowls or glass cups works the best ...
Keep the bowl or glass cup that you want to present the soup on a steady platform. Pour the two soups in small tumblers [I used small "traditional tamizhnaatu kaapi" stainless steel tumblers]. Hold the tumblers, one in each hand and pour into the bowl from the sides, steadily and slowly ....
If the soups are thick and creamy, it will flow steadily without a fuss. If you feel your right hand is taking over your left hand, then stop pouring the soup which is in your right hand. Pour the soup which is in your left hand to reach the same level as the other soup and then continue pouring the soups.
Garnish with a sprinkle of cumin powder and fresh coriander leaves..
Note: You can freeze any left over reserved liquid for future use in soups or curries....
Sending this to Priya's Fast Food not Fat Food , Radhika's Winter Carnival , "Vegetarian Thanksgiving" originally by Siri and guest hosted by Sreelu , Kalyani's 100 Day Global Food Festival.
Scribbled by Reva