A recipe for an exquisite vegetable soup taught by a Michelin-starred French chef, perfect for using up leftover vegetables from your fridge. Easily made with an immersion blender, it's packed with nutrients. This is a great fridge-cleaning recipe, and it also includes tips for freezing vegetables. Elevate your daily meals with this time-saving recipe.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 200g
- Onion 100g
- Water 400-500ml
- Oil 1 tbsp
- Cooking Sake (Rice Wine) 2 tbsp
- Milk or Soy Milk 50-100ml
Seasonings
- Salt (to taste)
- Chicken Consomme (to taste)
- Secret Ingredient (to taste)
Steps
- In a pot, add 100g of chopped onion. This is the key! Placing onions at the bottom helps them caramelize and sweeten, preventing other vegetables from burning.
- Add 200g of chopped napa cabbage to the pot.
- Add 400-500ml of water, 1 tbsp of oil, and 2 tbsp of cooking sake (rice wine) to the pot.
- Place the pot over heat. Once boiling, cover and simmer on low heat for 15 minutes (or 20 minutes if mashing with a fork). Simmering, not boiling, maximizes the sweetness and umami of the vegetables.
- Puree the cooked vegetables using an immersion blender. To prevent splattering, place aluminum foil around the blender head. If you don't have an immersion blender, use a food chopper or a fork to mash.
- Add 50-100ml of milk or soy milk to the pureed soup and heat gently to combine. The key is a slightly thick consistency for a rich vegetable flavor. If simmering for a short time, milk is preferable as soy milk can separate when overcooked.
- Remove from heat and season with salt (to taste) and chicken consomme (to taste). A secret ingredient can balance umami, saltiness, and sweetness. Adjust seasoning to your preference – it should taste just right after three sips.
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