In a pot of water boil the potatoes. After they are soft peel the potatoes and mash, use a little water from the pot and some of the butter or olive oil as needed. Add the consomme to the mashed potatoes.
・pot：なべ
・peel：皮をむく
・mash：つぶす
・consomme：コンソメスープ
Saute the leeks until glace. Add the leeks to the potato consomme mixture. Season with salt and pepper, stir and chill. To serve, pour in the soy milk and sprinkle chopped green herbs on top.
・saute：いためる
・leek：長ネギ
・glace：表面が透き通るような
・season with 〜：〜で味付けする
・stir：かき混ぜる
・chill：冷やす
・pour in 〜：〜を注ぎ入れる
・sprinkle：散らす
Cook the asparagus in boiling water until tender. Rinse with cold water and take the nicest tips and slice in half for decoration. Puree the spears with a food processor until smooth. Add the gelatin.
Whip egg white first and then the cream separately. Fold the whipped egg white into the whipped cream gently. Next fold the asparagus mixture into the mousse as gently as before. Put in the cups, and let cool until gelled. Serve with salad.
In a pot of water boil the potatoes. After they are soft peel the potatoes and mash, use a little water from the pot and some of the butter or olive oil as needed. Add the consomme to the mashed potatoes.
Saute the leeks until glace. Add the leeks to the potato consomme mixture. Season with salt and pepper, stir and chill. To serve, pour in the soy milk and sprinkle chopped green herbs on top.
Cook the asparagus in boiling water until tender. Rinse with cold water and take the nicest tips and slice in half for decoration. Puree the spears with a food processor until smooth. Add the gelatin.
Whip egg white first and then the cream separately. Fold the whipped egg white into the whipped cream gently. Next fold the asparagus mixture into the mousse as gently as before. Put in the cups, and let cool until gelled. Serve with salad.
