Monday, September 25, 2006
Light Cream of Daikon Soup 輕奶油大根湯
Portion: Serves 8
6 lb daikon radish (約三條), washed, skinned and cut to large chunks
1 lb russet potato (約兩個), washed, skinned and cut to large chucks
1 bunch green onion, cut to sections
2 slices fresh ginger
8 tsp hondashi powder
1 tbsp Japanese soy sauce
6 cups water
1/2 cup heavy cream
salt and pepper to taste
cilantro leaves for garnish
In a large pot over high heat, sauté green onions with a little oil. Add daikon radish and cook for 2 minutes.
Add water, hondashi powder, potato and ginger. When soup is boiled, turn down heat and simmer for 45 minutes, or until potato and daikon are both fork tender.
Reserve 2 cups of daikon chunks. Process the rest of the soup in food processor until smooth. May need to do this in batches.
Put soup back into the pot. Heat until boiled and remove from heat. Stir in 1/2 cup heavy cream. Add salt and pepper to taste. If desired, can add 1/2 tsp prepared wasabi.
To serve, put soup in individual bowls. Garnish with reserved daikon chunks and cilantro leaves.
This is a very comforting dish. The taste is fresh and mellow. To add more punch, try adding some wasabi or mint.
Adjust the time you process the soup in the food processor to control the smoothness of the soup. Some people like it more chunky, some people like it more smooth. Try for your own preference.