Potato and Green Soybeans Potage. Edamame soybeans potage is Japanese take on delicious western soup. Edamame soybeans potage is excellent source of protein and minerals. Green potatoes are more than just undesirable — they can also be dangerous.
I used more of the beans from my garden, along with three red potatoes, green onions (because I didn't have a red one), and rather than all basil, I used an even mix of fresh basil and dill. Potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Add the potatoes, green beans, scallions and olives. You can cook Potato and Green Soybeans Potage using 7 ingredients and 7 steps. Here is how you make that.
Ingredients of Potato and Green Soybeans Potage
- It’s 1 of Potato (Haruka).
- Prepare 1/4 of Onion.
- You need 50 g of Green soybeans.
- You need 12 g of Butter.
- Prepare 200 ml of Water.
- Prepare of Chicken stock cube 1.
- It’s 100 ml of Soy milk.
Mix well and serve room temperature. I halved the recipe and cooked the potatoes and green beans in steamer bags in the microwave to keep my kitchen cool. This will definitely go in my regular rotation! Potatoes and leeks were meant to be cooked together, as you can see in the recipe for this popular soup.
Potato and Green Soybeans Potage step by step
- Peel the potato and cut it into slices, chop the onion, and peel the green soybeans..
- Put the butter, onions and green soybeans into a heat-resistant plate.Heat in microwave. (600w 4min).
- Put the potatoes, Chicken stock cube and water into another heat-resistant plate. Heat in a microwave. (600w 5min).
- Put the microwaved ingredients in a blender..
- Mix the ingredients and soy milk well..
- Warm the potage and pour into bowls..
Much simpler and humbler than its American counterpart, vichyssoise, this original version is simplicity at its best. Mash the potatoes and leeks against the side of the pot with a large spoon. Exposure to light makes potatoes turn green. The green itself isn't a problem — it's chlorophyll. But the same conditions that cause the potato to produce chlorophyll also cause it to produce solanine.