Chilled Soy Milk Potage Soup with Eggplants
Chilled Soy Milk Potage Soup with Eggplants

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, chilled soy milk potage soup with eggplants. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Chilled Soy Milk Potage Soup with Eggplants is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chilled Soy Milk Potage Soup with Eggplants is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chilled soy milk potage soup with eggplants using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chilled Soy Milk Potage Soup with Eggplants:
  1. Take 5 Eggplants (slim Japanese type)
  2. Get 200 ml Water
  3. Prepare 50 ml White wine (or sake)
  4. Get 1 Consomme stock cube
  5. Prepare 200 ml Soy milk
  6. Prepare 1 dash Krazy Salt
  7. Get 1 dash Pepper
  8. Get 2 Umeboshi

Before preparing the dish, I have done some research on how to make Chilled Soy Milk Potage Soup with Eggplants easily with perfect taste. Add milk or soy milk. (if you like, you can add soup stock (broth) or dashi and milk.) Season to taste. I keep the method as simple as possible. However, you can add some herbs, spices to make your original soup.

Steps to make Chilled Soy Milk Potage Soup with Eggplants:
  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. It'll take on a different flavor when chilled.
  8. Serve in a bowl, and top with umeboshi with the pit removed, then it's done. The umeboshi is a must.

After the vegetables are pureed, you can add milk or soy milk for a mild and creamy taste. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Hearty eggplant casserole can easily serve as a filling meatless entree. Eggplant whether used in a vegetarian casserole or one containing meat, often veal, it is a delicious main Put in greased casserole. Skin-on or peeled, the eggplant cooks better in soup chopped or diced.

So that’s going to wrap it up for this exceptional food chilled soy milk potage soup with eggplants recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!