Chilled Soy Milk Potage Soup with Eggplants

Name: Chilled Soy Milk Potage Soup with Eggplants
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I just came up with recipe.

It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

I just came up with recipe.

It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

cookpad.japan @cookpad_jp

I just came up with recipe.

It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

I just came up with recipe.

It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

Saved

Ingredients

2 servings

5Eggplants (slim Japanese type)
200 mlWater
50 mlWhite wine (or sake)
1Consomme stock cube
200 mlSoy milk
1 dashKrazy Salt
1 dashPepper
2Umeboshi

Saved

Steps

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.