I may have stumbled upon my ultimate spinach soup this evening. It's too early to tell as I plan to play around with spinach and miso paste some more but it's hard to imagine that these two could produce a more flavorful and surprising combination than the one I came up with tonight.
I love Kevin from www.closetcooking.com. The reason I used his Cream of Mushroom Soup recipe as a starting point for making what is basically a cream of spinach soup was not only to pay my respect to him but also because he 1) used an interesting combination of thyme, sage and miso paste 2)made an incredibly light soup whereas all other Cream Of... Soups call for copious amounts of heavy cream and/or butter. This is what he got (for the recipe and Kevin's post, please go to (http://www.closetcooking.com/2008/04/cream-of-mushroom-soup.html).
As I went a little crazy today at the green market and got back home with about 1.5 kilos of fresh crispy spinach, I knew that was going to be my star ingredient in today's contender for the Soup of the Week title. Other than using spinach instead of mushrooms, I followed Kevin's recipe to the t. As With all ingredients pureed, my meal was running the risk of ending up looking like it was made for a 6-month-old baby so I added a handful of whole grilled button mushrooms, My own twist to this dish was to omit the boring, omnipresent chicken stock and replace is with more than a couple of drops of oyster sauce (yes, I was back at Block 70 yesterday).
Wow, the unusual spice mixture works surprisingly well together here. This soup shifts shape as it smells Mediterranean, tastes Japanese at first but then the oyster sauce almost takes over and turns it into a complete Cantonese madness before the sour cream and the grilled mushrooms make you realize you are back at the Mediterranean.
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