Late summer is a perfect time in the season to enjoy this light and fresh tasting soup when the daily salad routine starts to feel a little monotonous. This lovely soup made with fresh potatoes and beans, which are at the height of the season at this time, are cooked in miso; my all-time favourite soup base. It can be eaten both warm or cold and being soup and can be easily transported for those wonderful summer outdoor concert, film or picnic events.
1 onion, diced
4 cloves garlic, roughly chopped
30 g butter
1 litre hot water from the kettle
3 tbsp white miso paste
3 med Delaware or Royal Blue potatoes, peeled & diced
450 g green beans, topped, tailed & cut into thirds
salt flakes & freshly cracked black pepper
1 tbsp toasted pine nuts
1 tbsp chives, finely chopped
¼ cup fresh dill sprigs
a few dill flowers, for garnish (optional)
- In a large saucepan, gently cook the onion and garlic in the butter until softened and golden.
- Whisk the miso into the hot water to dissolve and pour into the pot. Stir through the potato and green beans and gently simmer for 20 – 25 minutes until the potatoes and beans are tender.
- Strain through a colander placed into a bowl. Transfer the liquid and half of the cooked potatoes and beans into a large blender. Add the buttermilk and puree until a smooth consistency.
- Pour back into the saucepan, stir through the remaining half of the cooked potato and beans and season to taste.
- Serve garnished with the toasted pine nuts, herbs and more freshly ground black pepper.