Spring Carrot Soup
Spring Carrot Soup

<Ingredients> 5 Servings
Spring carrots (新にんじん / Shin ninjin) 250g
Soup stock (だし汁 / Dashijiru) 700ml
Sake (酒 / Sake) 2tbsp
Light soy sauce (うすくち醤油 / Usukuchi shōyu) 2tsp
Salt (塩/ Shio) 1/2tsp
Black pepper (ブラックペッパー / Burakku peppāh) Pinch
Nanohana (菜の花 / Nanohana) (Flower buds) 5 buds
(Known as “field mustard” or “rapeseed blossoms” in English [Brassica rapa subsp. oleifera])

600_349668822<How to Make>
① Skin the carrots and slice them thinly. Boil the nanohana for about 10 seconds.
② Place the sliced carrots into a pot with the stock and sake, cover and boil. Once the pot comes to a boil, reduce to low heat and simmer for about 8 minutes or until the carrots become soft, then let the pot cool to room temperature.
③ Once the contents of the pot have cooled, pour them into a mixer and puree. Return the pureed mixture to the pot and add the light soy sauce, salt, and black pepper.
④ Serve in bowls and garnish each with a nanohana bud.

★ Surinagashi (すり流し)
Surinagashi is a style of soup generally made by creating a paste of vegetables, shrimp, tōfu, or other ingredients; adding stock; and flavoring with salt or miso, and soy sauce.

★ Spring carrots (新にんじん [Shin ninjin])
In Japan, carrots are grown year-round. Carrots planted in fall and harvested at the beginning of spring are called shin ninjin in Japanese. Spring carrots are sweeter, more tender, and more succulent than carrots harvested at other times of the year.

Recipe Developed by: Machiko Tateno