This morning I took a short walk to the end of the block to see how the surf was acting as Hurricane Sandy was approaching Long Island.
This is what I saw - an update that is short and to the point.
May have to go out again in a little bit to see how up the surf actually is!
When the winds of fall start to blow, the humble bowl of soup starts to take center stage on many a menu. A couple of years back our neighbor Melissa gave is a recipe for what she called Immune Boosting Soup. That first batch was a very tasty soup indeed, and it surely did take the chill off a dark autumn evening.
This particular version of Immune Booting Soup gets a little spiced up thanks to the addition of our very own Tango Verde Green Chili Powder. The combination of Jalapeño & Habenero powders in Tango Verde will give this soup a nice kick. After a bowl of this you will definitely be feeling the warmth flowing throughout your entire self.
Of course, adding more of the Tango Verde will always be a heart warming option.
Tango Verde Immune Boosting Soup
2 TBS Olive Oil
1 Cup Chopped Carrots
4 Garlic Cloves / crushed
1 Inch Ginger Root / peeled and minced fine
2 Leeks / washed & chopped fine
3 Shitake Mushrooms / chopped
5 Cups Hot Water
5 Asparagus Stalks / chopped
1 tsp Tango Spice Tango Verde* (or more)
2 TBS White Miso
Heat olive oil over medium high heat until it shimmers.
Add the carrots and sauté for 1 minute.
Add garlic, ginger & leeks, sauté for 3 minutes.
Add shitake, sauté for one minute.
Add water and bring to a boil, then turn down heat and simmer on medium low for 10 to 15 minutes.
Put miso in a small bowl, ladle out one cup of broth, add to bowl and stir to dissolve miso.
Add miso mixture to soup and simmer for an additional 5 minutes.
Right before serving, garnish with fresh cilantro or basil.
*Tango Spice's Hot 2 Trot or Southwest Sunset blends also work great in this recipe.
One more thing that we have enjoyed about this soup is that it works excellent as a base for heartier, meatier soups. Simply by adding any left over pulled pork, smoked brisket, grilled chicken or bbq rib meat, you have a soup that can also please the meat eaters at the table.
Please let me know if you decide to try this recipe.