This dish was made as part of “No Fuss American” menu. Please see here for the other dishes as part of this menu. It consists of two soups in a bowl. I did not make the brocolli soup as I did not get it here. But I have given the recipe for both the soups.
Ingredients for the potato soup
Potato: 1 cup(peeled and cubed) Garlic: 1 tsp(chopped) Onion: 1 cup(chopped) Dry red chilli flakes: 1/2 tsp Milk: 1 1/2 cup Warm Water: 1 1/2 cups Refined Oil: 2 tbsp Salt to taste
Ingredients for the brocolli soup
Brocolli florets: 2 cups Onion: 1/2 medium sized, chopped All purpose flour/Maida: 1 tbsp Water: 2 cups Butter: 2 tbsp Salt and powdered pepper to taste
Procedure to make the potato soup
1.Heat oil in a pan, add the garlic and onion and saute for a few minutes.(around 2 to 3 minutes) 2.Add the potatoes and saute for a few minutes.(around 3 minutes) 3.Add water and salt and simmer till the potatoes are cooked(around 15 minutes. The flame can be increased to medium once in a while) 4.Cool the potato mixture and blend into a smooth puree in a mixer by adding the milk. 5.Add the chilly flakes and keep aside.
Procedure to make the brocolli soup
1.Heat butter in a pan, add the onion and saute for a few minutes. Add the brocolli and stir for 4 to 5 minutes. 2.Sprinkle the flour over the brocolli and continue stirring for another 2 minutes. 3.Add water stirring continuously. 4.Simmer till the brocolli is tender and add salt and pepper. 5.Cool slightly and blend to a smooth puree in a mixer.
Putting two soups in a single bowl
1.Before serving re heat both the soups separately. 2.Carefully pour the soups on opposite sides of the bowl, so that both the soups have a line of differentiation. 3.Repeat with 3 other bowls and serve hot
Note: Both the soups should be thick so that they do not mix easily.
Verdict: I made only the potato soup. My husband tasted it. He said, “Its nice, but it does not taste like soup.” That says it all. But he did take a second helping. I being a very cautious eater did not even taste it.