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Cream soup (Chinese cabbage cream soup) | Recipe transcription from Restaurant Sakura

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Ingredients

Chinese cabbage : 150g
(A)Water : 300ml
(A) Alcohol : 大さじ1
(A)みりん : 大さじ1
(A) White soup stock : 大さじ1
(A) Salt : ふたつまみ
豆乳 : 150g
バター : 10g
小麦粉 : 10g
パルメザンチーズ : 適量

Time required

30minutes

Procedure

1) make preparations 00:54
Tear off a portion of the Chinese cabbage leaves from the outside.
Wash with water (not listed) and drain well.
Tear the Chinese cabbage into bite-sized pieces in the pot.
2) boil 01:59
Add (A) to 1 and bring to a boil over medium-low heat while stirring gently.
Reduce heat to low, cover, and simmer for 15 minutes.
3) make a beurre manié 03:38
Heat the butter in the microwave for 30 seconds.
Add the flour in 3 parts and mix well with a whisk each time.
4) 仕上げる 04:46
Add a small amount of the juice from step 2 to step 3 and mix well with a whisk.
Add all of 2 to 3 and bring to a boil.
Reduce heat to low and heat for 1 minute.
Turn off the heat, add soy milk, and mix well.
Heat over low heat until just before boiling.
5) 盛り付ける 06:50
Arrange 4 in a bowl.
Finished with Parmesan cheese.

Point

-The outer leaves of Chinese cabbage are suitable for soups and hot pot dishes, so this recipe uses the outer leaves.
-Adjusted soy milk is used.
・You can use milk instead of soy milk.
・If the butter is not completely melted in step 3, heat it in the microwave.
・You may use olive oil instead of butter.
-Taste the soy milk after heating it in step 4 and adjust the taste by adding salt if the taste is too bland.
- Salt takes time to dissolve, so mix well before tasting.
・Use Parmesan cheese if you like.