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Potage (Asparagus Potage) | Recipe transcription by Hotel de Mikuni

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Hotel de Mikuni

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Ingredients

アスパラガス : 2～3本
新玉ねぎ : 1/2個
新じゃがいも : 1/2個
昆布水 : 100cc
牛乳 : 70cc
塩 : 適量
コショウ : 適量
無塩バター : 10g

Time required

30minutes

Procedure

1) 切る 01:05
アスパラの穂先はトッピング用にするため、切り落とす。
残りの部分を5～6mmの輪切りにする。
2) 煮込む 01:34
Place a saucepan over high heat and add the unsalted butter.
Add sliced spring onions and fry in melted unsalted butter.
Once the unsalted butter has melted, turn the heat to medium and bring to a boil.
Once soft, add the new potatoes diced into small cubes.
Add the asparagus and stir fry.
Add salt and fry for 3 minutes.
Add the kelp water and turn the heat to high.
Once boiling, reduce heat to low and taste.
Add salt to give it a light flavor.
Cover and simmer for 10 minutes.
3) 仕上げる 05:44
Remove the asparagus tips for topping, mix and allow to cool.
Blend until smooth.
Return to the pot and place over high heat.
Once it boils, add the milk and mix.
Taste and adjust with salt.
Once it boils again, turn off the heat.
4) 盛り付ける 08:27
Serve in serving bowls and top with asparagus tips to finish.

Point

・Sprinkle salt in three separate times to determine the flavor. The first time brings out the flavor of the ingredients, the second time makes it light, and the third time determines the flavor.
・If any scum appears during the simmering process, remove it.
- After blending, heat it again before adding the milk to prevent it from separating.
- While cutting the asparagus in step 1, slice the new onion and cut the new potato into small cubes.
-Can also be used with other vegetables such as broccoli.
・It's also delicious when chilled.