Hokkaido cream soup. Let it all simmer/cook under medium heat until the pumpkin and potatoes and tender. Use a hand blender to blend all the ingredients into a nice and smooth soup. Under low heat, add the heavy cream and stir in the soup.
Leave out the cheese and prawns for a vegan option, or substitute the toppings for anything that you like more. My favourite simple and quick Hokkaido squash soup. Melt butter in a medium sized pot on medium heat. You can cook Hokkaido cream soup using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Hokkaido cream soup
- Prepare of hokkaido pumpkin.
- Prepare of carrots.
- It’s of potatoes.
- You need of onion.
- Prepare of garlic.
- It’s of milk.
- Prepare of chicken broth.
- Prepare of olive oil.
- You need of According to taste:.
- Prepare of sea salt.
- Prepare of ground black pepper.
- It’s of basil.
- Prepare of oregano.
Add olive oil to keep the butter from burning. Japanese cream stew, aka white stew, is characterized by a cream or dairy-based broth that is slightly thickened and includes traditional proteins, such as chicken or pork. Other proteins that may be included are fish (white fish or salmon), or seafood (shrimp), and vegetables. Commonly used vegetables are potatoes, carrots, and onions.
Hokkaido cream soup step by step
- Peel and chop the pumpkin, carrots and potatoes..
- Fry onion and garlic in olive oil..
- After a while, add the pumpkin, carrots and potatoes and rest..
- Pour water so that the raw materials are immersed. Add broth. Season with spices, salt, basil and oregano to taste. Cook for 25 minutes. We shut down and mix. Add milk and mix. Bon appetite!.
- Add broth..
- Season with spices, salt, basil and oregano to taste..
- Cook for 25 minutes..
- We shut down and mix..
- Add milk and mix. Bon appetite!.
Originated in Sapporo, Hokkaido, a northernmost island of Japan, Soup Curry is a light curry-flavored soup served with fall-off-the-bone chicken and colorful vegetables that are flash-fried to give the vibrant colors. It's relatively a new addition to the popular Japanese curry scene. In a medium pot, melt butter and saute onion slices until translucent and softened. Add kabocha and saute together with onions until the kabocha is cooked. Heat a little oil in a large saucepan.