|
To make aduki and squash soup you will need.
Ingredients
| 5 1/4 | oz | Dried aduki beans | | 1/2 | medium | Butternut squash | | 44 | fl oz | ;water | | 5 1/4 | oz | Onions; chopped | | 5 1/4 | oz | Carrots; sliced | | 2 | tablespoons | Balsamic vinegar | | 2 | | Bay leaves | | 1 | teaspoon | Dried savory | | 1 | | Sprig fresh rosemary OR | | 1 | teaspoon | Dried rosemary | | 2 | tablespoons | Barley miso |
Instructions
Prepre beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a large soup pan. Bring to a boil, reduce heat and simmer until vegetables are tender, about on hour.
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved. Stir
miso mixture into soup. Do not boil soup after adding miso.
Serve the Aduki and Squash Soup immediately.
Recieve recipes by email. Subscribe
here
Mon 21 Jan 2008
|
|
|
