Chilled Green Soybean Soup
Put mirin in a saucepan and boil off the alcohol content to leave about 2 tablespoons. Cool and reserve.
Bring the water and sea salt to a boil in a large pot of water over high heat and boil soybeans for 5 minutes. Drain and plunge into a bowl of iced water. When completely cooled, drain and pat dry.
Peel the thin skin off the beans. Set 4 beans aside to garnish, then puree the remainder in a blender with the stock. Add mirin, sugar, and milk and continue to blend. Pass the mixture through a fine sieve and mash any remaining bits. Taste and add salt if necessary. Chill.
Pour chilled soup into cups and float one soybean and a sprig of chervil in each if desired for garnish.
Next: Cucumber and Avocado Soup
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