Eggplant & Soy Milk Creamy Cold Soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Eggplant & Soy Milk Creamy Cold Soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Eggplant & Soy Milk Creamy Cold Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant & Soy Milk Creamy Cold Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant & Soy Milk Creamy Cold Soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Eggplant & Soy Milk Creamy Cold Soup using 8 ingredients and 5 steps. Here is how you can achieve it.

Here is a recipe to use the leftover eggplant skins!
1. Roughly mince the eggplant skins, and soak in water.
2. Grate 70 g of onion.
3. Add 50 g corn.
4, Add 1/4 teaspoon of each salt and pepper.
5. Add 100 g of bacon.
6. Add 4 cheese cubes (60 g).
7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers.
8. Deep-fry them.

Recipe by Ha-tannookkasan

Ingredients and spices that need to be Get to make Eggplant & Soy Milk Creamy Cold Soup:

1. 380 grams Eggplants (white part)
2. 1/2 Onion (roughly chopped)
3. 40 grams Bacon
4. 300 ml Soy milk
5. 200 ml Water
6. 1 tsp Kombu tea (powder)
7. 1/4 tsp Black pepper
8. 1/2 tsp Honey

Instructions to make to make Eggplant & Soy Milk Creamy Cold Soup

1. Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
2. Roughly chop the onion.
3. Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
4. Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
5. Let it chill in the fridge, and enjoy.

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So that is going to wrap this up with this exceptional food Recipe of Quick Eggplant & Soy Milk Creamy Cold Soup. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!