Tropical cream beet soup

A healthy reinvention of the Mitteleuropa pink delight. It’s full of Asian Summer veggies and the sour cream is replaced by coconut and lemon.

Shopping surprise : those 2 Nagano grown beets for 100 yen. It’s extremely cheap for Japan as I usually say tiny beets for 500 yen a piece. And is it not a Winter plant ? Well, I’m not a gardener. I only know beets from feeding the pigs. I guess the season is long and they can be store months, which is why I had the image of a cold weather food.

But there is no reason to shun them, even in extreme heat. Raw and chilled, they are very refreshing.

Garnish : cucumber, Kintoki red beans, nagaimo yam, enoki mushrooms.
The beans are cooked of course. The rest is raw.

Soup : beet root, creamy coconut milk, lemon juice, ginger, garlic, salt, pepper, ice cubes.
Just throw into the blender.

One more spoon of coconut cream (solidified in the fridge).
Mmmm… it’s deliciously sweet, nearly a dessert. And it’s fun to discover the crunchy bits.

Soupe du jour : Chinese beauty milk

It’s tonyu (soy milk based soup). This is said to give a beautiful skin to women. Even if it’s a legend, that still makes a delicious one-dish dinner.Dig in and you find whites of big negi leeks.And somen (Japanese wheat vermicelli).First make your tonyu (pure soymilk)…
Cook 1 cut negi leek in, with a little garlic in water (just enough to cover)…Read more.

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Soupe du jour : TBC velours (via Gourmande in Osaka)

TBC, tofu, beetroot, coriander. Velours means velvet. Momen tofu, cotton tofu. A beetroot, produced in Nagano. It is a new vegetable here, exotic and rare. 4 ingredients for the soup : lightly boiled beetroot, raw celery, miso, coriander root. In the blender. Pour on the tofu. Reheat. Garnish with coriander leaves. It's really new and delicious. … Read More

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The daily soup is a mix of veggie, creamed by avocado. As usual, quick, simple, cooked and raw. Cooked : broccoli stalks, kabocha pumpkin skin (as flesh was used). Steamed : shishito Raw : lime flesh and juice, mizuna leaves, natural sea salt All that in the blender. Then decorate… A (steamed) shishito (lion pepper). A sweet pepper. Avocado, coated with lime juice. A butterfly of red sweet pepper and the skin of the lime. That was delicious. I … Read More

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Soupe du jour : lys et maïs (via Gourmande in Osaka)

Corn and lily for the soupe du jour (my daily soup fix). 3 elements. You know corn, and it's not the season. It's a can. Pistou or pesto. The 3 minutes of cooking the soup are just enough to pound a little basil, add dry garlic (fresh seemed too strong), salt and good olive oil. Lily. Well yurine means "root of lily". It's a vegetable. yurine, "petals of potato" Steamed with a little water. That's perfect. -ly bland. I mean corn and yurine that's … Read More

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Soupe du jour : Vert de poireau (via Gourmande in Osaka)

As casual and easy as a soupe du jour (daily soup). Green of leek flavor. Slow-cooked part : the greens of leek and daikon radish. Raw, that was extremely bitter, but after a long low heat simmering…mmm… Just forget it on the stove. Secret seasoning : white miso, naturally sweet. It's salty too. Raw addition : juiced spinach. Topping : roast almonds. It's filling, the volume is huge (maybe 1 liter) but it's not caloric. Don't forget to eat so … Read More

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Soupe du jour : potiron (via Gourmande in Osaka)

A soup a day, and Winter is okay. Today, it's pumpkin. It's another raw-cooked. Half a soup, half a smoothie. Kabocha, broccoli stalks and leaves, daikon radish, yellow bell pepper. So yummy combination that it didn't even need salt or anything. When it's hot, it gets very bubbly… … Read More

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Cooked, raw, cawked ?! (via Gourmande in Osaka)

Eat raw to keep all the vitamins, eat cooked for digestibility and flavor ? I think we need of both everyday. The renewed old veggie soup. Steamed a basket of leftover : the greens of the cauliflower, leek hard leave, chunks of kabocha pumpkin. Juiced : orange bell pepper, spinach leaves. Assembled. The color is naturally like that. Parsley, salt. Raw mushroom, baby shiso, argan oil, salt. And home-made chutney. My chunky ume plum chutney Cal 307 … Read More

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Healing soup, from roots to fruits (via Gourmande in Osaka)

You can always have a little bowl of soup. This one is so tasty. The fruit flavor balances the strength of the medicinal roots. This ugly hairy carrot is the famous ginseng. That cures everything. It's famous for that. Ginger. Raw ginger is a good food for digestion, for nausea, everything related. Banana and yuzu cure nothing, but they are like chicken soup, they can't do bad. And they taste good. As you can see, I've found a stash of vintage ba … Read More

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Breaking the mirror mochi (via Gourmande in Osaka)

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Almond flavor, green color.

At the start, there is a simple crème, acreamy soup of this color called vert amande (lit : almond green), in French. It’s the color of the skin of a fresh raw almond, it seems. I have never lived in a place where they grow almond trees, so I’ve never seen the nut so fresh.

Ingredients are green fava beans, stalks of green asparagus, ground green peppercorn, sea salt.

The subtile texture and taste come from the addition of almonds and dry tarragon leaves. All that simmers together a few minutes.

Decorated with the tips of asparagus and pink pepper.
Serve very hot !

2 plates :
Cal 417 F15.8g C54.2g P29.2g