Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chilled soy milk potage soup with eggplants. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chilled Soy Milk Potage Soup with Eggplants is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chilled Soy Milk Potage Soup with Eggplants is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 5 Eggplants (slim Japanese type)
- Take 200 ml Water
- Prepare 50 ml White wine (or sake)
- Prepare 1 Consomme stock cube
- Take 200 ml Soy milk
- Get 1 dash Krazy Salt
- Get 1 dash Pepper
- Prepare 2 Umeboshi
Steps to make Chilled Soy Milk Potage Soup with Eggplants:
- Peel the eggplants and soak in water! You can use a peeler.
- Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness.
- Add the eggplants and white wine in a pot, and turn on the heat.
- 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.
- Blend in a blender.
- Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge.
- Take it out from the fridge and taste. It'll take on a different flavor when chilled.
- Serve in a bowl, and top with umeboshi with the pit removed, then it's done. The umeboshi is a must.
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