Leek Puree Soup 46kcal / per person

recipes

category Soup/NoodlesSee the Related Food Category Page
recipe number 21009
cooking time 30 minutes
comment Surinagashi is a soup using ingredients pureed in a blender and mixed with dashi. Making the best of the ingredients is one of the secrets of Japanese cuisine and this dish is a typical example.
image The soup is a pleasant white color with a fine balance of flavors and each vegetable manifests its own characteristics. The soup embodies the pure and simple taste of vegetables.
Leek 80 g
Potatoes 50 g
Onions 25 g
Turnips 40 g
Daikon (white Japanese radish) 75 g
Mineral water 2 and 1/2 cups
Finely chopped parsley 1/2 tsp
Salt 3 g
Pepper to taste

Cut the potato, daikon and turnip into 7-8mm wide pieces and the onion into 1-cm wide pieces. Cut the leek into 1-cm chuncks (butsu-giri).

Bring to a boil the mineral water in a pot, add the (1) vegetables and cook for 20 minutes. When the vegetables are thoroughly cooked, let them cool down.

When the (2) vegetables have cooled, transfer to a blender with a ladle. Blend them to make a paste, add the (2) soup little by little to get the desired consistency, and season with salt and pepper. Serve in a bowl and garnish with parsley.

technique Anyone can make this delicious dish by paying close attention to the portions of the vegetables. Soft water with few minerals is recommended to get the most flavor from the vegetables.
  1. Cut the potato, daikon and turnip into 7-8mm wide pieces and the onion into 1-cm wide pieces. Cut the leek into 1-cm chuncks (butsu-giri).
  2. Bring to a boil the mineral water in a pot, add the (1) vegetables and cook for 20 minutes. When the vegetables are thoroughly cooked, let them cool down.
  3. When the (2) vegetables have cooled, transfer to a blender with a ladle. Blend them to make a paste, add the (2) soup little by little to get the desired consistency, and season with salt and pepper. Serve in a bowl and garnish with parsley.