Sweet Potato Miso Soup
Guess what?!?!? I have baby chicks! Yes, for real. Live, adorable, fluffy baby chicks! These fluffy little ladies are the start of my backyard egg layers that will provide entertainment, enjoyment, and nutritious delicious eggs for my family. The breeds are a variety of mostly brown egg layers and a few Easter eggers which lay gorgeous blue-green eggs. I’m SUPER excited! The kids love them (so do I, who am I kidding?!?) and my two school-age girls are ready to do chicken chores just like being out on the farm. Are they not the cutest little things!!!
My husband is in the process of building my new little ladies a chicken coop and then I’ll be preparing them a nice large run with fun chicken friendly plants for them to forage and play around in. I’m planning to let them free range our backyard whenever I’m outside too as they eat all kinds of bugs and weeds so it’s mutually beneficial and creates the BEST tasting eggs. Speaking of things that are great tasting… sweet and salty tend to go well together and this sweet potato miso soup is no exception.
I think I was watching an episode of “Worst Cooks in America” and one of the hosting chefs had mentioned that sweet potatoes and miso are a match made in heaven. They were totally right. I opted to puree the sweet potato miso soup which gave it a very smooth decadent texture like that of a thick cream soup. It’s VERY satisfying on the tongue. It’s otherwise, very simple to make and has few ingredients besides the sweet potatoes and miso paste. Round it out with a topping of caramelized shallot and chives and little side salad you’ve got quite a lunch!
- 3 sweet potatoes, peeled and diced
- 2 cups vegetable (or chicken) broth
- 2 cups water
- 1 tablespoon olive oil or butter
- ½ onion, diced
- 2 garlic cloves, minced
- 3 tablespoon miso paste (either red or white)
- 1 small shallot, caramelized in olive oil or butter
- chives or green onions for garnish
- Bring sweet potatoes, broth and water to a boil in a medium saucepot and boil until potatoes are soft.
- While potatoes are boiling, sauté onion and garlic in oil or butter until translucent.
- Add sautéed onion and garlic and the miso paste to the sweet potato saucepot.
- When potatoes are soft, puree the soup with an immersion blender or by pouring it into a blender and pureeing.
- If desired, top with caramelized shallot and chives.
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