{"id":34078,"date":"2019-07-09T17:44:33","date_gmt":"2019-07-09T08:44:33","guid":{"rendered":"https:\/\/rftcjapan.org\/uncategorized\/delicious-western-food-with-spring-ingredients\/"},"modified":"2019-07-09T18:14:06","modified_gmt":"2019-07-09T09:14:06","slug":"delicious-western-food-with-spring-ingredients","status":"publish","type":"post","link":"https:\/\/rftcjapan.org\/en\/pink-article\/delicious-western-food-with-spring-ingredients\/","title":{"rendered":"Delicious Western Food with Spring Ingredients “Watercress Potage”"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

A refreshing potage packed with plenty of delicious spring vegetables<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#515151″][vc_column_text]<\/p>\n

PiNK 2019 Spring p.14<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]67 kcal per person
\nCooking time : 25 minutes (Excluding cooling time)<\/strong><\/p>\n

Ingredients for 6 people<\/strong><\/h4>\n

[\/vc_column_text][vc_column_text]Watercress 100g
\nCabbage 200g
\nOnion 100g
\nButter 20g
\nSalt A pinch
\n[A]
\nWater 2 cups
\nchicken bouillion (solid)\u3000\u30001\/2 cube
\nMilk 1 cups
\nSalt and pepper\u3000As needed[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

Recipe<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text]<\/p>\n

    \n
  1. Cut the watercress and cabbage into chunks. Peel off onion skin and slice the onion into thin pieces.<\/li>\n
  2. Melt butter in the pan. Add onions, cabbage, and salt, and saute until soft.<\/li>\n
  3. Add [A] and cover. When the soup comes to a boil, set a timer for 15 minutes and simmer (going from high heat to low heat). Add the watercress and lightly simmer until soft.<\/li>\n
  4. Let [3] cool and blend in a mixer. Return the mixture to the pan, add milk, and heat again. Add salt and pepper as needed.<\/li>\n<\/ol>\n

    [\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

    Advice<\/strong><\/h4>\n

    [\/vc_column_text][vc_column_text]We recommend using fresh watercress. Using the outer leaves of cabbage produces richer flavour and colour. If the stem of the watercress is too hard, add them together with the the onion and cabbage at step [2].[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_separator type=”normal” color=”#515151″][vc_column_text]RECIPE BY_Tokyo Gas Cooking School[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text] A refreshing potage packed with plenty of delicious spring vegetables [\/vc_column_text][vc_separator type=”normal”…<\/p>\n","protected":false},"author":121,"featured_media":33769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[694,775,777,774,776],"class_list":["post-34078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pink-article","tag-pink-en-2","tag-recipe-en","tag--en"],"yoast_head":"\nDelicious Western Food with Spring Ingredients "Watercress Potage" - RFTC Japan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rftcjapan.org\/en\/pink-article\/delicious-western-food-with-spring-ingredients\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delicious Western Food with Spring Ingredients "Watercress Potage" - 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