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Tuesday, June 25, 2024

Potato Potage Recipe – Japanese Cooking 101






Potato Potage Soup



Potato Potage, a French dish crafted from potatoes and different elements to provide an opulent and velvety soup, has gained enduring recognition in Japan over many many years. This European-influenced soup has seamlessly built-in into Japanese delicacies and is often relished as a complement to Western-style dishes, together with classics like Beef Steak and Hamburger Steak.

The identify “Potage” comes from its unique which means, “one thing put in a pot.” This soup is often slow-cooked in a pot and, on the finish, combined in a blender to attain a clean texture. In Japan, potage can also be acknowledged as a particular sort of soup, particularly characterised by a cream-like consistency achieved by combining greens with milk or cream. On the subject of potage loved by individuals of all ages and genders in Japan, Corn Potage stands out as a uniquely Japanese creation. Potato Potage, nevertheless, can also be a favourite typically featured on the menus of Western eating places. Since soups like Miso Soup or Sumashijiru are generally a part of Japanese meals, potage has seamlessly built-in into Western-style Japanese eating experiences.

Potage can also be a well-liked home-cooked dish in Japan. Its clean texture and wealthy taste go effectively with bread, and it’s typically served with rolls or croutons. Making potage is sort of easy with just some elements, and we’re positive many will discover success on their first try. Potato Potage is hearty sufficient to be a lightweight most important dish, making an ideal meal when paired with rolls and salads. We hope you give it a strive!

Potato Potage Soup

Course: Facet Dish

Delicacies: Japanese

Key phrase: soup

Prep Time: 5 minutes

Prepare dinner Time: 20 minutes

Servings: 4 servings

Print Recipe

  • 14 oz potato 2-3 medium
  • 1/2 brown onion medium
  • 2 Tbsp butter
  • 1 Tbsp flour
  • 2 cups hen broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • chopped parsley
  • Peel potatoes and lower into small items. Slice onion thinly.

  • In a heavy pot, soften butter at medium warmth and cook dinner onion till tender. Sprinkle flour and cook dinner for a minute. Add hen broth and potatoes, cowl, and cook dinner for 10-Quarter-hour till the potatoes get delicate.

  • Switch the soup to a blender, and course of till very clean. Put the soup again within the pot, and add milk, salt, and pepper. Stir and cook dinner till simply earlier than boiling.

  • Serve with chopped parsley.












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