• Komatsuna (1 bunch)
  • Small onion or bunch of scallions
  • Potato (1)
  • 1 cup milk
  • 1 cup water
  • Butter (1 tbsp)
  • Chicken bouillon (1 cube)
  • Bay leaf
  • Salt and black pepper (to taste)

    How to make it:

    (1) Cut the komatsuna into 1 inch long pieces; slice the potato and onion thinly.
    (2) Melt the butter in a pan; sauté the onion until tender, then add the komatsuna and cook a little longer. Add the potato and stir until the butter has coated all the ingredients. Add the water, bouillon and bay leaf and bring to a low simmer.
    (3) When the potato is tender, remove the bay leaf and mix in a blender until smooth. (Mixing well produces better results).
    (4) Return the soup to the pan, add milk, salt and pepper. Serve hot.

    * For a richer, creamier soup, add a little cream after turning off the flame in step (4).

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