Carrot and Bottle Gourd Soup with Rice and Cheese Balls

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The carrot and bottle gourd soup with rice and cheese balls is as exotic as a soup can be! this wholesome soup of carrot, bottle gourd and potatoes is quite sumptuous and can served as an appetiser or in a larger bowl as a snack in its own right. That said, the innovative twist to this soup lies in the crunchy-munchy garnish of rice and cheese balls. Make sure you drop the balls on the soup just before serving to retain the crispness.
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Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 6 servings

Ingredients

For The Soup1 cup carrot cubes
1 cup bottle gourd (doodhi / lauki) cubes
1/2 cup potato cubes
1/2 cup chopped onions
1/4 cup fresh cream
1/2 cup milk
1/2 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste

For The Rice and Cheese Balls1/4 cup cooked rice
1/4 cup grated processed cheese
1/4 cup chopped parsley
4 tbsp plain flour (maida)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

Method
For the soup

1. Combine the carrots, bottle gourd, potatoes, onions and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Blend in a mixer to a smooth purée and strain it. Keep aside.
4. Heat the butter in a deep pan, add the prepared mixture, milk, salt and pepper and bring to a boil. Keep aside.

For the rice and cheese balls

1. Combine all the ingredients in a deep bowl and mix well.
2. Shape them into small balls and deep- fry a few balls at a time.
3. Drain on absorbent paper and keep aside.

How to proceed

1. Just before serving reheat the soup, add the rice and cheese balls and serve immediately.