 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes. 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 each white and red miso paste (see notes) |
2 tablespoons thinly sliced fresh chives |
Directions:
1. In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.
2. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.
|
|