Chrissie's Recipe

Fennel-Ginger Miso Soup

Category: Recipes

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 and red miso paste (see notes)
2 tablespoons thinly sliced fresh chives

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.

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.

Yield: 6 to 8 servings

CALORIES 62 (26% from fat); PROTEIN 7.1g; FAT 1.8g (satfat 0.9g, carbohydrate 4.5g, fiber 1.1g); SODIUM 238mg; CHOLESTEROL 3.9mg;


Yield:
"2 quarts"


NOTES : 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.