Miso and Gorgonzola Soup

Recipe by ThymeOnMyHands
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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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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