Step-by-Step Guide to Prepare Award-winning Chilled Soy Milk Potage Soup with Eggplants

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Quick Chilled Soy Milk Potage Soup with Eggplants. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chilled Soy Milk Potage Soup with Eggplants, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilled Soy Milk Potage Soup with Eggplants delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chilled Soy Milk Potage Soup with Eggplants is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Chilled Soy Milk Potage Soup with Eggplants using 8 ingredients and 8 steps. Here is how you can achieve that.

I just came up with recipe. It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

Ingredients and spices that need to be Get to make Chilled Soy Milk Potage Soup with Eggplants:

1. 5 Eggplants (slim Japanese type)
2. 200 ml Water
3. 50 ml White wine (or sake)
4. 1 Consomme stock cube
5. 200 ml Soy milk
6. 1 dash Krazy Salt
7. 1 dash Pepper
8. 2 Umeboshi

Steps to make 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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