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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chilled soy milk potage soup with eggplants. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

To get started with this particular 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 cook that.

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

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