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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sunset April 05 Ingredients:
1 tablespoon butter |
1 1/2 cups chopped fresh fennel |
1 cup chopped red onion |
2 tablespoons minced fresh ginger |
6 cups fat-skimmed chicken broth |
1 tablespoon white miso |
1 tablespoon red miso |
2 tablespoons thinly sliced fresh chives |
Directions:
1. In a 4- to 5-quart pan over medium heat, melt butter.
2. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.
3. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth.
4. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.
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