Corn, Ginger and Kaffir Lime SoupIn hot soup pot, combine onions, carrot, celery and saute. Add 1/2 the stock and cook until it evaporates. Add the remaining stock, corn and lemongrass and kaffir lime leaves. Lower the heat and simmer for 1/2 hour. Ad the ginger and whisk in the miso. I usually puree about 1/2 this mixture in the blender and then add it back in. Turn off the soup, add the lime juice and salt and pepper to taste. Cilantro is a good garnish for this.Millenium restaurantEnough to get our 3-person family through a week of lunch soup302 onions, julienned or chopped1 carrot, diced2 stalks celery, diced8 cups veggie stock6 pieces of fresh corn...cut the kernels off...should be about 4 cups2 stalks fresh lemongrass, cut in half lengthwise3 tablespoons minced fresh ginger1/3 cup light miso4 kaffir lime leavesjuice from 4-6 limessalt and pepper __________________
"Fundamentally the markswoman aims at herself" DT Suzuki
|
About Us & WelcomeHipmama.com is a magazine bursting with political NavigationUser loginMoreNeed more Hip Mama? Follow us on: HipMama.com - Twitter Looking for the print zine? Click here. Recent blog postsSister SitesWho's online
There are currently 2 users and 156 guests online.
Online users
|
oh - my - yum!
i'm gonna make this tonight. thanks!
another yummy one~
thank you!