Mirin Vichyssoise
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A smooth and creamy French soup made with potatoes that's traditionally served chilled for a delicious summer! Add Mirin seaweed at the end for a finale touch of texture change!
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Ingredients ( Serves 2-3 people):
- Salted or Dried mirin (before desalting/rehydrating): 20g/3g
- Onion: 50g
- Potatoes: 280g
- Butter (salted): 15g
- Salad oil: 1/2 tablespoon
- Granulated consommé: slightly less than 1 teaspoon
- Salt: 5g
- Milk (or soy milk): 300cc
- Water: as needed if ingredients are not submerged
- Olive oil (for finishing): as desired
How to:
- Rinse the Salted Mirin twice, then soak it in fresh water for 8-10 minutes to desalt it. Drain well in a sieve, then pat dry with paper towels. If you're using Dried Mirin, soak it in plenty of water for about 8 minutes.
- Peel and wash the onion and potato well. Cut both into halves vertically, then slice thinly to about 5mm.
- In a deep pot, melt the butter with salad oil over medium heat. Once the butter has melted, add the sliced onion. Sprinkle with a pinch of salt.
- Stir-fry the onion for about 3 minutes until translucent and soft. Then add the potatoes and mix well. Sprinkle all remaining salt, and stir-fry for another 3 minutes.
- Add the consommé and milk (or soy milk). Add enough water to cover the ingredients. Bring to a boil over medium heat, then reduce to a simmer.
- Becareful not to cover the pot with a lid; instead, cover with parchment paper or a drop lid to ensure the ingredients are submerged in the soup. Simmer for about 15 minutes until the potatoes are soft.
- Once the soup is slightly cooled, blend for about 10-15 seconds using a blender or mixer. (If the mixture is too thick to blend, add a small amount of milk and try again.)
- Reheat if desired or serve cold. Pour it into soup bowls, decorate with Mirin, and finish with a swirl of olive oil.
＜TIPS＞
Be careful not to over-blend with a blender or mixer, as it can make the potatoes sticky and less delicious! It's okay to have small lumps as long as everything is mixed. For a smoother texture, you can strain the soup through a sieve, but it's delicious even with a slightly rough texture. Enjoy!
