Shimonita green onion cream soup
This cream soup lets you enjoy the sweetness of Shimonita green onions. It's enough to just pour it over a blender, but if you want to give it a smoother mouthfeel, we recommend putting it in a blender and then simmering it.
How to make it
1
Make Shimonita onion and potato paste. Peel the potatoes, slice them thinly and soak them in water. Cut the Shimonita green onions into thin, small pieces. Put the pot over high heat and melt the butter, add the Shimonita green onions and fry. Once the onion is soft, add the potatoes, add salt, white pepper, and a broth to soak up and simmer.
2
Simmer for about 30 minutes and when it's completely cooked, place in a blender to make a smooth paste. Spread it in a mixer about 2-3 times. Strain it with a scrubber to give it a smoother mouthfeel.
3
Transfer [2] to a pot, add butter, fresh cream and milk and mix. Add salt while tasting and simmer over medium heat for about 2 minutes.
4
Serve in a bowl and topped with chopped clams to your liquor.
Materials for 6 people
-
[Shimonita green onions and potato paste (easy to make)]
- Potatoes too
- About one
-
- Shimonita Negi
- About four
-
- 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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