Potato puree soup
4 servings
40 minutes
Potato puree soup is a delicate, velvety dish embodying the simplicity and sophistication of Japanese cuisine. Its origin is linked to the pursuit of harmony in flavors and textures. The light aroma of leeks, the richness of potatoes, and the softness of butter create a cozy, warming palette. The addition of milk and egg yolks makes the soup particularly creamy, while croutons or cornflakes add a pleasant contrast. This dish is perfect for leisurely family lunches or an exquisite light dinner. In Japan, such soups are often served in cooler weather to enjoy their warming properties. Its soft, enveloping taste makes it suitable for both children and adults, providing a sense of home comfort and harmony.
1
Chop the cleaned and washed leek, lightly fry in oil, add the cleaned, washed, and sliced potatoes, pour in water, add salt, and cook for 25-30 minutes.
- Leek: 3 pieces
- Butter: 3 tablespoons
- Potato: 1 kg
- Water: 5 glass
2
Mash the boiled potatoes through a sieve with the broth, add hot milk, and mix.
- Potato: 1 kg
- Milk: 2.5 glasss
3
Before serving, season the soup with oil and egg yolks mixed with milk. Serve croutons or corn flakes separately.
- Butter: 3 tablespoons
- Egg yolk: 2 pieces
- Milk: 2.5 glasss
