Yin-Yang Soup
Yield
4 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn
sweet |
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
spinach
chopped fresh |
|
| ½ | cup |
cornstarch
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn
sweet |
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
spinach
chopped fresh |
|
| 118 | ml |
cornstarch
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Try your hand at swirling two colorful purees into this universal symbol!
Place corn in a blender with 1 cup water and ¼ teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining ¼ teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat ½ teaspoon oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl.
Clean pan and heat remaining ½ teaspoon oil over medium heat. Add spinach purée and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable purée will hold its shape). Serve warm.
