Miso and Gorgonzola Soup
"If you like Gorgonzola, you will like this soup"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
7
ingredients
directions
- Wash leeks and chop white and light green parts.
- Melt butter in a stock pot or dutch over over medium high heat.
- Add oil and swirl together with butter.
- Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.
- Add 1/2 lb gorgonzola to soup.
- Bring to a boil, stirring occasionally until gorgonzola is melted.
- You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.
- If you would like more cheesiness in the flavor, add the rest of the gorgonzola.
- If you would like more miso flavor, add the last tbsp of miso.
- Optional: chop and add the tofu in chunks.
- You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.
- Bring boil to a boil and serve.
- You can garnish with chopped chives or with little floating toast points if you wish.
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Reviews
-
Excellent recipe! Guests asked for it. Thank you ThymeOnMyHands. -
I'm not usually a soup person but this unususual combination caught my attention. The soup is delicious and elegant. I made it with the mirin but without the tofy. I am keeping it in mind for my next formal dinner party. My husband had thirds!
