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We hope you got benefit from reading it, now let’s go back to chilled soy milk potage soup with eggplants recipe. You can have chilled soy milk potage soup with eggplants using 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Chilled Soy Milk Potage Soup with Eggplants:
- Use Eggplants (slim Japanese type)
- Get Water
- Prepare White wine (or sake)
- Provide Consomme stock cube
- Use Soy milk
- Provide Krazy Salt
- Take Pepper
- You need Umeboshi
Steps to make Chilled Soy Milk Potage Soup with Eggplants:
- Peel the eggplants and soak in water! You can use a peeler.
- Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness.
- Add the eggplants and white wine in a pot, and turn on the heat.
- 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.
- Blend in a blender.
- Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge.
- Take it out from the fridge and taste. It'll take on a different flavor when chilled.
- 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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