Recipe: Yummy Chilled Soy Milk Potage Soup with Eggplants

Recipe: Yummy Chilled Soy Milk Potage Soup with Eggplants Delicious, fresh and tasty.

Chilled Soy Milk Potage Soup with Eggplants. Chilled Soy Milk Potage Soup with Eggplants I just came up with recipe. It's best to blend in a blender. Great recipe for Eggplant & Soy Milk Creamy Cold Soup.

However, you can add some herbs, spices to make your original soup.

After the vegetables are pureed, you can add milk or soy milk for a mild and creamy taste.

Next add in the vegetable stock and stir together until well combined.

You can have Chilled Soy Milk Potage Soup with Eggplants using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chilled Soy Milk Potage Soup with Eggplants

1. It’s 5 of Eggplants (slim Japanese type).

2. It’s 200 ml of Water.

3. You need 50 ml of White wine (or sake).

4. You need 1 of Consomme stock cube.

5. Prepare 200 ml of Soy milk.

6. It’s 1 dash of Krazy Salt.

7. It’s 1 dash of Pepper.

8. It’s 2 of Umeboshi.

Finally, turn off the heat and slowly stir in the cream.

Scrape the paste into the pot with the broth and eggplant, stir well, and add the non-dairy milk.

Season to taste with salt and pepper (and more curry if needed).

See recipes for Cold Soy milk soup and Nikumiso noodles too.

Chilled Soy Milk Potage Soup with Eggplants step by step

1. Peel the eggplants and soak in water! You can use a peeler..

2. Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness..

3. Add the eggplants and white wine in a pot, and turn on the heat..

4. When it starts to boil, turn down the heat to low, and add the consomme. Cover with a lid, and simmer for about 30 minutes, then the eggplants become soft..

5. Blend in a blender..

6. Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge..

7. Take it out from the fridge and taste. Itll take on a different flavor when chilled..

8. Serve in a bowl, and top with umeboshi with the pit removed, then its done. The umeboshi is a must..

And, as an added bonus, it is a cinch to put together and is very healthy.

A miracle given all the heavy cream and clarified butter we use at culinary school!

It also includes one of my favorite vegetables in the world, eggplant.

While I normally prefer to cook with Japanese or Italian eggplant, as I find that they contain less seeds and are less bitter, this soup.

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