We made a new soup today. I'll link the recipe at the bottom with the changes we made in it. Woops...no photos of it, but here's the empty blender :)
[caption id="attachment_811" align="aligncenter" width="375"] The Empty Blenderingredients: (our adjustments)[/caption]
ingredients: (our adjustments)
- 1 T Butter (olive oil, not butter)
- 1 t Sesame Oil
- 2 T Shallots, finely minced (we used onions)
- 1/2 T Garlic (2 cloves), crushed
- 1 1/2 T Ginger (2" knob), finely grated or crushed (for this and garlic, we used powdered)
- optional- 2 pieces Bacon, diced (screw that stuff, it's bad for you)
- 1 pkg Soy Beans (16oz)
- 3 c Chicken or Vegetable Broth (add more for a lighter, more liquidy soup) (veggie for us)
- 1 1/2 T Soy Sauce (skipped completely)
- fresh cracked pepper and thinly sliced green onion for finish & garnish (no garnish for us...we ain't that fancy)
- On medium heat, melt butter with sesame oil in a sauce pan. (If using bacon, omit the butter and fry the bacon and sesame oil till the fat is rendered) Add shallots, garlic and ginger. Sauté until lightly golden and fragrant.
- Add soy beans, broth and soy sauce. Cover and simmer for 20 minutes or until soy beans are tender (how fast or slow you simmer will affect the thickness of the soup. It is always a good idea to have extra broth in case you boil off too much liquid.)
- Put everything into a blender and puree until smooth. Return to sauce pan to keep warm. Serve with fresh cracked pepper on top of each bowl and the thinly sliced green onion. Add a light stream of sesame oil or a touch of sour cream or creme fraiche for extra tastiness.
- If the soup is too thick for you, add more broth until it reaches your desired consistency.
Here's the link for the original.
Overall? It really was delicious! It had a very sweet taste to it. I added ground pepper to mine (I do love ground pepper in my soups).