*  Exported from  MasterCook  *
 
                               YIN-YANG SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sweet corn kernals
    3       c            Water
      1/2   ts           Salt
      1/2   c            Chopped fresh spinach
      1/2   c            Cornstarch
    1       t            Vegetable oil
 
   Try your hand at swirling two colorful purees into
   this universal symbol!
   
   DIRECTIONS: ÿÿÿÿPlace corn in a blender with 1
   cup water and 1/4 teaspoon salt.  Blend until smooth,
   remove mixture to a bowl and set aside.
   
   Place spinach in a blender with 1 cup water and
   remaining 1/4 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 1/2 tsp. 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 1/2 teaspoon 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: Chef George Tang of Harmony Vegetarian
   Restaurant Recipe published in: Vegetarian Gourmet
   (Winter 1993) Typed for you by Karen Mintzias
  
 
 
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