Shimonita green onion cream soup
This cream soup allows you to enjoy the sweetness of Shimonita leeks. Simply blending it in a blender is sufficient, but for a smoother texture, we recommend straining it after blending
How to make it
1
Make a paste of Shimonita leek and potatoes. Peel the potatoes, slice them thinly and soak them in water. Cut the Shimonita leek into thin strips. Place a pot over high heat and melt the butter, then add the Shimonita leek and fry. When the leek has softened, add the potatoes, salt, white pepper and enough bouillon to cover the potatoes, and simmer
2
Simmer for about 30 minutes until fully cooked, then blend into a smooth paste. It's best to blend in 2-3 batches. Straining through a sieve will give it an even smoother texture
3
Transfer [2] to a pot, add the butter, cream, and milk, and mix. Add salt to taste, then simmer over medium heat for about 2 minutes
4
Place in a bowl and top with chopped green onions to taste
Materials for 6 people
-
[Shimonita leek and potato paste (easy to make amount)]
- Potatoes too
- About 1 piece
-
- Shimonita Negi
- About 4 pieces
-
- butter
- 20g
-
- salt
- A little
-
- White pepper
- A little
-
- Basic Bouillon
- Appropriate amount
-
- butter
- 20g
-
- Fresh cream
- 50cc
-
- milk
- 50cc
-
- salt
- A little
-
- For assatsuki
- Appropriate amount
[PR]
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