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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chilled soy milk potage soup with eggplants. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chilled Soy Milk Potage Soup with Eggplants is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chilled Soy Milk Potage Soup with Eggplants is something that I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we must first prepare a few ingredients. You can have chilled soy milk potage soup with eggplants using 8 ingredients and 8 steps. Here is how you cook that.

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

The Japanese love their hot or chilled corn potage. This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Eggplant is sauteed, then coated in a spicy sweet sauce. Place the eggplant cubes into a large bowl, and sprinkle with salt.

Instructions 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.

Eggplant is sauteed, then coated in a spicy sweet sauce. Place the eggplant cubes into a large bowl, and sprinkle with salt. This creamy and smooth corn soup will give you comfort as you welcome the cool evenings of late. A fragrant, smoky Roasted Eggplant Soup spiced with the Middle Eastern spice blend, za'atar. A smidgen of cashew cream at the end makes this the perfect balance of flavors.

So that’s going to wrap this up for this exceptional food chilled soy milk potage soup with eggplants recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!