Yin-yang soup

Yield: 4 servings

Measure Ingredient
2 cups Sweet corn kernels
3 cups ;water
½ teaspoon Salt
½ cup Fresh spinach; chopped
½ cup Cornstarch
1 teaspoon Vegetable oil

Place corn in a blender with 2 cup water and ¼ tsp salt. Blend until smooth, remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and remaining ¼ tsp salt. Blend untilsmooth, remove mixture toa second bowl and set aside.

In a separate bowl,mix cornstarch with 2 cup water until blended.

Heat ½ tsp oil ina suacepan 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 ½ tsp 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 vegetable puree will hold its shape.) Serve warm.

Per cup: 174 cal; 3 g prot; 323 mg sod; 38 g carb; 2 g fat; 0 mg chol; 37 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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