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  • 2016/06/18
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Original Recipe Creamy Whole Turnip Soup 「カブのクリーミースープ・オリジナルレシピ」

レシピ
材料・調味料 (3 人分)
Chicken
250 gr
Barley
1/2 Cup
Any seeds you like (eg. Sesame seeds)
2 Tablespoons
Onion (small-medium)
1
Garlic (large)
1 Clove
Ginger
1 Teaspoon
Mushroom
6 - 8
Turnip including leaves
1 1/2
Carrot (medium)
1
Chicken broth
1 Pint
Olive oil or butter
Milk
1 Cup
Lemon
1
Crushed salt and peppercorn
To taste
Parsley
To taste
作り方
1
Dice the onions (1x1 cm) and sauté them in olive oil or butter until transparent.
2
Finely chop or grate the garlic and ginger and add to the onions sautéing it for a couple of minutes.
3
Add in the chicken, season it with salt and peeper and let it cook until it changes colour and becomes slightly golden.
4
Add the barley (and any other seeds or beans) into the pot and fill it with chicken broth and water and leave it until it comes to boil.
5
Add half the lemon juice then turn down the heat to low and allow everything to cook slowly until the liquid has halved.
6
Cut mushrooms to 1/4 and add to the soup.
7
Thinly cut (1mm thick 2x2 cm) turnip and carrots and add to the soup 10 minutes after the mushrooms and allow to cook until the veg have become slightly soft but still hard in the middle.
8
Add the milk and further season the soup to your taste by adding finely chopped turnip leaves, fresh or dried parsley, black pepper, salt and the rest of the lemon juice.
9
Debone the chicken if needed and shred the meat in the soup.
10
Turn up the heat to medium and allow it to come to a simmer while stirring it time to time.
11
Let the soup simmer and the water evaporate until you are left with your desired creamy consistency.
12
** You can replace milk and butter with cream.
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*You can replace milk and butter with cream.

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