Turnip and cabbage milk soup

 

[Ingredients for 2 servings]

* Turnip: 1

* Cabbage: 1 leaf

* Salt: a pinch

* Granulated soup stock: 1 teaspoon

* Water: 100ml

* Milk: 200ml

* Butter: 10g

* Salt and pepper: a pinch

* Parsley (chopped): a pinch

<Cornstarch slurry>

* Cornstarch: 1-2 teaspoons

* Water: 1 tablespoon

[Preparation]

* Peel the turnip, cut it in half lengthwise, and then cut it into wedges about 1cm thick. Chop the cabbage roughly. Mix together the ingredients for the cornstarch slurry.

[Instructions]

1. Place the turnips and cabbage in a heavy-bottomed saucepan, sprinkle with a little salt, and heat over medium heat. Stir while heating, and once moisture is released, cover and simmer until the turnips are tender.

If you are worried about the vegetables burning, add 2 tablespoons of hot water (not included in the recipe).

2. Add the granulated soup stock and the specified amount of water to (1), and once it boils, reduce the heat. Add the milk and butter, and once the butter has melted and the milk is warm, season with salt and pepper.

3. Add the cornstarch mixture to (2), and once it thickens, pour into a bowl and sprinkle with parsley.