Yin yang soup 2

Yield: 4 servings

Measure Ingredient
2 cups Corn; sweet
3 cups Water
½ teaspoon Salt
½ cup Spinach; fresh, chopped
½ cup Cornstarch
1 teaspoon Vegetable oil

Try your hand at swirling two colorful purees into this universal symbol!

Place corn in a blender with 1c water and 1/4t salt. Blend until smooth, remove mixture and set aside.

Place spinach in a blender with 1c water and remaining 1/4t salt.

Blend until smooth, remove mixture to a second bowl and set aside.

In separate bowl, mix cornstarch with 1c water until blended.

Heat 1/2t oil in saucepan over medium heat. Add corn puree. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2 quart serving bowl.

Clean pan and heat remaining 1/2t oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to create desired design--each puree will hold its shape. Serve warm.

From Chef George Tang of Harmony Vegetarian Restaurant Recipe published in Vegetarian Gourmet Typed by Karen Mintzias Submitted By LISA GREENWOOD On 01-09-95

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