Hokkori Cafe Turnip Potage Soup. If the turnips have leaves, boil in salt water, chop finely and top the soup for colour. Alternatively, you could garnish with parsley. Easy Warming Turnip and Soy Milk Soup.
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I love eating Hakurei turnips raw!
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, hokkori cafe turnip potage soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
If the turnips have leaves, boil in salt water, chop finely and top the soup for colour. Alternatively, you could garnish with parsley. Easy Warming Turnip and Soy Milk Soup.
Hokkori Cafe Turnip Potage Soup is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Hokkori Cafe Turnip Potage Soup is something that I've loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have hokkori cafe turnip potage soup using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hokkori Cafe Turnip Potage Soup:
- {Get 2 large of Turnip.
- {Prepare 1 of Onion.
- {Take 1 tbsp of Soup stock cube.
- {Get 300 ml of Water.
- {Get 100 ml of Milk.
- {Prepare 10 grams of Butter.
I've had them in salads and as an appetizer, sliced up with a drizzle of soysauce all week. It was a bit chilly today so I was craving comfort food. I decided to make a leek and feta quiche so I looked up a recipe for cooked. This French Potage is a blended vegetable soup that's rich and savory and completely satisfying.
Instructions to make Hokkori Cafe Turnip Potage Soup:
- Chop the turnips into suitable sizes. Mince the onion..
- Fry the turnip and onion in butter. When the turnip has softened, add water and soup stock, and simmer for 15 minutes..
- Put in a blender and blend until smooth..
- Return to the pan, add 100 ml of milk and simmer to finish..
Would you like any meat in the recipe? Salt and freshly ground black pepper. Chopped parsley for. (Alternatively, pass the soup through the coarse blade of a food mill or use a blender. Return it to the stockpot.) The potatoes will give thickness and body to the soup without detracting from the sorrel. In a large pot or Dutch oven, melt the butter over medium heat.
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