Heart-warming Chinese Cabbage and Potato Potage

Name: Heart-warming Chinese Cabbage and Potato Potage
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 medium Onion; 1 medium Potato; 2 leaves Chinese cabbage; 10 grams Butter; 400 grams Water; 100 grams Milk; 1 Consomme soup stock cube; 1 Salt and pepper

cookpad.japan @cookpad_jp

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.

Cutting the vegetables as thin as you can reduces cooking time.
After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.

Cutting the vegetables as thin as you can reduces cooking time.
After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

cookpad.japan @cookpad_jp

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.

Cutting the vegetables as thin as you can reduces cooking time.
After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.

Cutting the vegetables as thin as you can reduces cooking time.
After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

Saved

Ingredients

3 servings

1/2 mediumOnion
1 mediumPotato
2leaves Chinese cabbage
10 gramsButter
400 gramsWater
100 gramsMilk
1Consomme soup stock cube
1Salt and pepper

Saved

Steps

1

Cut the onion and potato thinly as possible so they cook through quickly.
2

Cut the Chinese cabbage into 1 cm strips.
3

Add butter and onion into a pot, and stir-fry over medium-low heat (without burning) until it softens and wilts. It brings out the sweetness of the onion.
4

Add water, potato, Chinese cabbage, and consomme (if it's a cube, crush), cover with a lid, then simmer until the vegetables become really soft.
5

Simmer until they become so soft like this, and turn off the heat.
6

Mix with a hand mixer or in a blender until the mixture becomes smooth. When you are transferring the mixture into the blender, it's hot so be careful.
7

Pour in the milk, and heat the mixture without boiling. Sprinkle salt and pepper to taste, and it's done.
8

Top with parsley or croutons if you like.