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Chilled Soy Milk Potage Soup With Eggplants Recipe

Chilled Soy Milk Potage Soup with Eggplants Recipe
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Serving : 2
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Prepare the ingredients before making Chilled Soy Milk Potage Soup with Eggplants in your home. Then, follow these steps below to serve Chilled Soy Milk Potage Soup with Eggplants for your family or friends.

Ingredients: Chilled Soy Milk Potage Soup with Eggplants

  • 5 Eggplants (slim Japanese type)
  • 200 ml Water
  • 50 ml White wine (or sake)
  • 1 Consomme stock cube
  • 200 ml Soy milk
  • 1 dash Krazy Salt
  • 1 dash Pepper
  • 2 Umeboshi

How to Make Chilled Soy Milk Potage Soup with Eggplants

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Chilled Soy Milk Potage Soup with Eggplants in your home by yourself.

    Step 1
  • Peel the eggplants and soak in water! You can use a peeler.
  • Step 2
  • Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness.
  • Step 3
  • Add the eggplants and white wine in a pot, and turn on the heat.
  • Step 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.
  • Step 5
  • Blend in a blender.
  • Step 6
  • Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge.
  • Step 7
  • Take it out from the fridge and taste. It'll take on a different flavor when chilled.
  • Step 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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