Monday, January 26, 2009

Turkey Miso Soup

I have been told that this is not soup, it is much to chunky. Well too bad, this is what I call soup! I like lots of big pieces and general numminess, perfect for pairing with some crusty bread.

This soup was inspired by the fantastic mirepoix from the November R2R challenge: Squash Soup with Vanilla Crème Fraiche.

Turkey Miso Soup
1 sliced leek bottoms (rinsed)
2 carrots (peeled and sliced)
2 shallots (peeled and sliced)
2 clove garlic
Salt and pepper

Sweat all of the vegetables with butter. Sweat down and deglaze with honey. Stir and add miso. Season with salt and pepper. Add honey and miso to taste I used about a tablespoon honey and 2 or 3 of the miso.

Add turkey and broth till you reach your desired proportions.

Serve with warm crusty bread and a hearty appetite!

Tempers Take:
I love Miso, it adds depth to so many things. This soup was my latest experiment and boy was it good.

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