Autumn Cook Gluten Free Meals Seasons Soups Summer

Potato, Green Bean, Miso and Buttermilk Soup

February 20, 2015

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.


Ingredients

(Serves 4)

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

500ml buttermilk

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)

Method

  1. In a large saucepan, gently cook the onion and garlic in the butter until softened and golden.
  2. 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.
  3. 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.
  4. Pour back into the saucepan, stir through the remaining half of the cooked potato and beans and season to taste.
  5. Serve garnished with the toasted pine nuts, herbs and more freshly ground black pepper.

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