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Hokkaido Soup

5 from 4 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Hokkaido soup

  • 450 ml Water
  • 2 tbsp Würz - vegetable paste
  • 30 g Butter
  • 2 Shallots
  • 5 piece Potatoes
  • 1 Hokkaido (small)
  • 1,5 tsp Mustard medium hot
  • 150 g Sour cream
  • 2 Splash Worcester sauce
  • 200 ml Vegetable broth caught from cooking
  • 0,5 liter Whole milk
  • Salt, gourmet pepper to taste

Instructions
 

  • Put the specified amount of water in a saucepan and add * seasoning - vegetable paste. Then bring to a boil. In the meantime, peel the potatoes and cut them into cubes. When it boils, add the potato cubes and cook in them for about 20 minutes.
  • After cooking, pour the potato cubes into a sieve and collect the vegetable stock, set aside. Now peel the shallots and use a lightning chopper to chop them up. Now take a larger saucepan, add the piece of butter, melt.
  • Add the chopped shallots and steam them in them. First, core the small pumpkin and cut into small pieces. This is then put into the pot together with the mustard, * sour cream - made easy, Worchestershire sauce, the collected vegetable broth as well as whole milk, spices: salt, gourmet pepper and the cooked potato cubes.
  • Now bring the whole thing to the boil and cook the pumpkin until soft. Then puree everything together with a magic wand and, if necessary, thicken with flour and water.

Thermomix - preparation with picture description

  • Put the specified amount of water, seasoning and vegetable paste in the mixing bowl and hang it in the cooking insert. Peel the potatoes, cut into cubes, weigh in and cook for about 20 minutes / flavor / level 1. Then put the cooking insert aside and empty the mixing bowl. Catch the vegetable stock.
  • Peel shallots and place in mixing bowl, then set to 3 sec / speed 5 and chop. After the beep, take the spatula and push it down. Add a piece of butter and then set to 2 min / 30 sec / 120 ° C / speed 1, sauté.
  • Chop the small Hokkaido beforehand, remove the seeds and cut into pieces. Then add to the mixing bowl together with the mustard, * sour cream - made easy, Worchestershire sauce, the collected vegetable stock and the whole milk, the spices: salt, gourmet pepper and the cooked potato cubes. Now set to 13 min / 100 ° C / speed 1, cook. After the beep, set it to another 20 seconds / level 5 so that the whole thing is pureed.

For both variants

  • After pureeing, the hot soup is poured into deep plates and served immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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