Cream Of Shiitake And Broccoli Soup
- 2 broccoli stalks
- 1 teaspoon unrefined roasted sesame oil
- 3/4 teaspoon ground coriander
- 1 small onion diced
- 3 shiitake mushrooms trimmed, chopped
- 5 tablespoons oatmeal
- 6 cups vegetable stock
- 6 tablespoons white or yellow miso
- 2 tablespoons chopped fresh thyme
- Freshly-ground black pepper to taste
- Fresh lemon juice
Separate broccoli into small florets. Chop the stems. Set aside separately.
Heat the oil in a soup pot over medium heat. Add the coriander and saute for 1 minute, or until aromatic. Add the onion and saute for 3 to 4 minutes, or until slightly softened. Add the shiitake and saute for 3 to 4 minutes, or until slightly softened.
Add the broccoli stems and the oats and saute for 3 to 4 minutes, or until the broccoli slightly softens. Add just enough stock to cover the vegetables and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the broccoli is very tender.
Put the miso in a small bowl, add 2/3 cup of the remaining stock, and puree with a fork. Set aside.
Pour the soup into a blender and puree. Return to the pot. Add the remaining stock, broccoli florets, thyme, and pepper. Bring to a simmer over medium-high heat. Lower the heat and simmer for 5 minutes, or until the florets are just cooked. Stir in the miso puree and a dash of lemon juice. Simmer for 1 minute. Taste and adjust seasoning. Serve hot.
This recipe yields ?? servings.