冷製スープ【枝豆ビシソワーズ】Green soy beans Vichyssoise./枝豆スープ

冷製スープ【枝豆ビシソワーズ】Green soy beans Vichyssoise./枝豆スープ

Hello! This is Misuzu. Today, I would like to introduce a cold potage with a refreshing green color. Introducing Edamame Vichyssoise. A nutritious menu that adds edamame to the cold potato soup “Vichyssoise”. Here are the nutrients this time. This is one-fifth the amount of nutrients in the recipe. Since it uses fresh cream, it requires a little more energy, but if you switch to coconut cream, it will reduce calories. Fry the onions and potatoes well and simmer until tender. Add the boiled green soybeans that have cooled completely, and crush them into a potage with a hand blender or mixer. Finally, add fresh cream or coconut cream and enjoy the nutritious green soybeans and edamame. Please enjoy it till the end. If you want to try it, please subscribe to the evaluation button and channel. I will write a detailed recipe on my blog. I’ll put a link in the video summary section. I would be grateful if you could come and see that too. Click here for materials. This time, it is stewed in water, but if you stew it in chicken breast or boiled chicken breast soup instead of water, it will be a rich chicken-flavored soup. You can also add a commercially available solid bouillon. This time, I will make it with a simple seasoning of vegetables only. Today’s flow 3 steps. First, boil the edamame. If you use frozen edamame, please thaw it. Then stew. Fry the onions and potatoes well, simmer until tender, and let cool completely. Finally, crush it. Add boiled edamame and crush it into a potage. Add fresh cream or coconut cream and you’re done. Since it is stewed only with water, fresh cream and coconut cream will give a richer finish than using milk or soy milk. Let’s explain how to make it. First, let’s boil the edamame. If you use frozen edamame, skip this step. After washing the surroundings of edamame, sprinkle a lot of salt on it. I use 15ml of salt. Knead well to remove the hair around the edamame and let it inhale the salt. Leave it as it is for a while. Boil plenty of water in a pot. Add a large amount of salt to this to make 4% salt water. Add the salt sprinkled with edamame to it. Dissolve the salt left in the bowl with water and add all. Heat evenly over the whole while mixing occasionally. Boil for 4-5 minutes after re-boiling. When the edamame is soft, remove it. Raise it in a colander and let it cool. If you expose it to water, it will become watery, so keep it cool. Let’s make vegetable soup. Take the core of one onion and cut it into a comb shape. I will crush it after this, so please cut it appropriately here. Let’s cut the potatoes. Peel and remove any sprouts. It will boil faster if you cut it into smaller pieces. Use without exposing to water. Let’s stew. Heat a thick pan and add olive oil. Add bay leaf and cumin seeds over low heat and heat until the cumin seeds have a nice aroma. Add onions to slightly increase the heat. Reduce to medium heat. Fry until the oil is familiar and the onions are a little brown. Add potatoes here and fry further. Fry until the potatoes are a little over-clear. Add 300 ml of water and cover. You can use boiled chicken stock or chicken bouillon instead of water. You can also use chicken soup. Cover and simmer. When it boils, reduce the heat to low and simmer for about 7 minutes. Please adjust the time according to the size of the potato. It’s okay if the potatoes are soft. It’s okay if you can crush it with a ladle. Soak the whole pot in water to cool it quickly. Let’s leave it as it is for a while. In the meantime, remove the edamame from the pod. Please also remove the thin skin. This time weighed 184g in this peeled state. Let’s crush it with a hand blender. A mixer is also OK. Take out only the bay leaf in the soup. Add salt. Avoid a few edamame for decoration and add the rest. When crushing with a hand blender, edamame will scatter if crushed from directly above. It’s easy to crush if you tilt the pot a little. In this state, let’s stir until the whole is uniform. If all the edamame, onions and potatoes are crushed, it’s done. If the taste isn’t enough, add salt. Add fresh cream here. This time, it’s stewed only with vegetables, so if you use fresh cream with high milk fat, it will have a rich flavor. Use coconut cream if you want to reduce calories or make it vegetable. Add 200 ml of fresh cream to the crushed soup. Roughly mix and you’re done. Please enjoy the smooth and gentle taste. Freshly made cumin has a strong flavor, but if you put it in the refrigerator overnight, the whole thing will be mellow. as you like. Let’s put it in a bowl. Divided into two 250 ml soup cups. Shave the pepper and put the edamame for decoration. Sprinkle with chopped parsley. Add a little fresh cream and you’re done. Thank you for watching until the end. Today is a cold potage with a refreshing green color. We introduced Edamame Vichyssoise. It feels refreshing to see vegetable-colored potages lined up on the table. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. If you want to try it, please subscribe to the evaluation button and channel. Then, please spend a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. See the blog for detailed recipes. I also do Twitter, Instagram, TikTok and so on. I would be grateful if you could come and see this as well. See you in the next video.

冷製スープ【枝豆ビシソワーズ】Green soy beans Vichyssoise./枝豆スープ

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こんにちは！みすずです
今日は緑色が爽やかな冷たいポタージュ
「枝豆のビシソワーズ」です。
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栄養豊富な枝豆をたっぷり食べる、夏に美味しい冷製スープです。
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☆詳しいレシピはブログへ
https://www.misublog.com/entry/edamame_soup
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【目次】
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0:00 挨拶
0:20 栄養素について
1:18 材料について
1:40 今日の流れ
2:24 枝豆を茹でます
3:23 煮込みます
4:56 潰します
6:42 器に盛ります
7:01 出来上がり
7:45 エンディング
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【こちらもどうぞ】
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☆枝豆のチーズ焼き

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【関連動画】
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【簡単です】ミキサーを使って時短スープ『枝豆のポタージュ』
https://youtu.be/uoRgjvsoPfc
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【簡単!!】枝豆のアレンジレシピ15選【クラシル】

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ハマり度３００％やみつき悪魔枝豆の作り方！

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𖧷栄養計算: 文部科学省 科学技術・学術審議会資源調査分科会報告書「日本食品標準成分表2020年版(八訂)」から引用
𖧷記載の数値はレシピ1/5量の栄養素です
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