Edamame Soybeans Potage 枝豆のポタージュ

Method14 steps · about 20 min

1. 1

   Step 1: To make the white sauce, place the butter (50 g) and plain flour (50 g) in a bowl and microwave for 2 minutes and 30 seconds.

   Microwave béchamel butter and flour · 3 minUses 50 g butter · 50 g plain flour

   
2. 2

   Step 2: Take the bowl out of the microwave and stir well.

   Uses Microwaved butter and flour

3. 3

   Step 3: Add the milk gradually and stir well.

   Uses Stirred butter and flour · 2 cups (500 ml milk)

   
4. 4

   Step 4: Cover the bowl with cling wrap and microwave for 3 minutes.

   Microwave white sauce · 3 minUses Béchamel mixture with milk

5. 5

   Step 5: Take the bowl out of the microwave and remove the cling wrap and stir well.

   Uses Microwaved béchamel

6. 6

   Step 6: Put the cling wrap back on the bowl and microwave for a further 2 minutes.

   Microwave sauce again · 2 minUses Stirred béchamel

7. 7

   Step 7: Take the béchamel out and stir well. Season the béchamel with salt and pepper (to taste) to taste. Weigh out 25 g for the potage and reserve the rest of this separate batch for another use.

   Uses Finished microwaved béchamel · Salt and pepper to taste

8. 8

   Step 8: To make the potage, slice the onion (50 g) thinly and defrost the soybeans (180 g).

   Uses 50 g onion · 180 g Edamame Soybeans (shelled and frozened)

9. 9

   Step 9: Heat the measured 2 tablespoons potage butter in a frying pan over medium heat.

   Uses 2 tbs butter

10. 10

    Step 10: Add the sliced onion and defrosted shelled edamame to the heated butter and cook until the onion is tender and the edamame is cooked through.

    Uses Heated potage butter · Sliced onion and defrosted shelled edamame

11. 11

    Step 11: In a large bowl, mix the 300 ml potage milk, 80 ml cream and only 25 g of the prepared béchamel. Do not add the remaining béchamel batch.

    Uses 11/4 cups 300 ml milk · 1/3 cup 80 ml cream · 25 g of the prepared béchamel; reserve the rest

12. 12

    Step 12: Add the cooked onion and edamame and blend until smooth with an immersion blender.

    Uses Milk, cream and 25 g béchamel mixture · Cooked onion and edamame

13. 13

    Step 13: Strain the soup into a large sauce pan and bring to simmer.

    Uses Blended edamame potage

14. 14

    Step 14: Add salt and pepper (to taste) to taste and drizzle a little bit of cream to serve.

    Uses Strained simmered potage · Salt and pepper, to taste for the potage · Cream, a little extra to drizzle when serving