New Potato Potage

Shin Jagaimo Potaaju 新じゃが芋ポタージュ

The potato is probably one of the most popular and appealing foods for children the world over. It is mild, savory and satisfying. The Japanese have a love of new potatoes- the small varieties harvested early in the season. They are usually prepared simply; boiled or roasted with generous amounts of salt and butter. One of the most popular cooking methods is potatoes boiled in soy sauce and dashi. The Japanese know that simple is best with this delicate ingredient. Similarly, the Japanese have a fascination with the creamy taste and texture of French-style potato soups. You can find them as canned or powdered soup, in rustic flavors like pumpkin, corn or potato. They are often consumed as “cup soup” as an accompaniment to a meal in lieu of the traditional bowl of miso. Soups are included almost every day on the school lunch menu, but this type of creamy potage is considered a special treat. Warming and homey, this mild and light dish is perfect for the cool spring days. 

Ingredients:

1 cup new potatoes, peeled and chopped
½ cup scant, white or yellow onions, choppe
1 tablespoon butte
1 cup water
1 teaspoon
1 cube chicken consume soup stoc
½ cup milkA dash of salt and black pepper
Parsley (fresh or dried) to garnish (optional)

Cookware:

Bowl, blender, soup pot

Instructions:

          Peel the potatoes and thinly slice into “half-moons.” Set aside in bowl full of cold water

          Peel, and thinly slice the onion. Lightly sauté with butter in a saucepan until softened.

          Put potato moons and sautéed onions into a medium sized pot.

          Add enough water to cover the potatoes, and then add the soup stock. When it comes to the boil, turn down heat and simmer until the potatoes have softened.

          Once tender remove the pot from the heat and let cool to warm. Then, pour the mixture into blender, add a dash of milk, and switch it on high or puree. (you may need to do this in two batches, depending on your blender)

          Return the puree to the pot, and add the remainder of the milk. Heating the soup slowly on a medium-low flame. Cook until the soup reaches the desired degree of thickness. Froth to finish.

          Adjust the taste with salt and pepper, pour into serving bowls, sprinkle the parsley, and it's done!