Patterned Soup

Name: Patterned Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons vegetable oil; 225 g finely chopped onions; 600 ml vegetable stock or 600 ml water; 1 bunch watercress, chopped. (Appromixately 100g. This is a guess because watercress here is simply sold in bunches!); 1 small potato, diced (about 125 g/40z); 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 2 tablespoons vegetable oil; 100 g onions, finely chopped; 600 ml vegetable stock or 600 ml water; 350 g carrots, thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon dill seed; milk, a little (for both soups)

Submitted by Sherrie-pie

"This is one of my signature dishes - I've been using it since the 80's. I found the recipe in one of the local supermarkets own cookbooks, used it to acclaim and it made me famous, with people I hardly knew actually coming up to me and asking me how to do it. (I come from a very backward town!) Very easy, very pretty and unusual and well worth the effort. Oh, and it tastes good, too. On one side of the plate you've got green watercress soup and the other an orange carrot soup."

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photo by Sherrie-pie

Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

For the watercress soup
3 tablespoons vegetable oil
225 g finely chopped onions
600 ml vegetable stock or 600 ml water
1 bunch watercress, chopped. (Appromixately 100g. This is a guess because watercress here is simply sold in bunches!)
1 small potato, diced (about 125 g/40z)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dried thyme
For the carrot soup
2 tablespoons vegetable oil
100 g onions, finely chopped
600 ml vegetable stock or 600 ml water
350 g carrots, thinly sliced
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dill seed
milk, a little (for both soups)

directions

You can make this soup 1 - 2 days in advance and chill until required.
Make both soups in the same way.
Heat the oil in a saucepan over a low heat and cook the onion for 15 minutes until tender, stirring frequently to prevent browning.
Add the vegetable stock, watercress and potato or the carrots, salt and thyme or dill. Bring to the boil. Simmer for 15-20 minutes.
Blend in a liquidizer or food processor. (Or you could, if you really, really had to, push it through a sieve!).
Add enough milk to each soup to give a thick pouring consistency. (I don't find it necessary to add much milk.).
When ready to serve, reheat both soups in seperate saucepans. Pour into seperate jugs or use saucepans with lips. Carefully pour at the same time with each jug into either size of 6 shallow soup bowls so that each soup fills one half of the plate. This won't be an even divide. Pour a little cream along the line of the divide and give it a garnish of chopped chives, is so wished.

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Reviews

One way to make the division more even is to use a plastic dough scraper with rounded edges (if you've got one that approximately fits the bowl!) and pour the soup one at a time. (Saw them do it on CityLine) Thicker soup will stay in its place better.

Euphoria83

RECIPE SUBMITTED BY

Sherrie-pie

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.

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