Soup of the week
Miso is a fermented paste based on soy beans and grains that is very popular in Japanese cuisine. The taste is ‘umami’: a full, engaging, savory taste. And the miso in this soup does what it was made for: adding layers to a simple dish. Just like a classic potage parmentier, you make this soup with nothing more than leek and potatoes. A clove of garlic or some onion can be stewed, but is not necessary.
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Ingredients (for 4 full bowls or 1.5 liters):
2 sturdy leek stems
1 large potato of about 200 grams
1 liter chicken or vegetable stock
1 el witte shiromiso
1 large knob of butter
1 bay leaf
A few sprigs of thyme
Salt, black pepper from the mill
Preparation:
1. Wash the leek, but leave the green parts on the stems. Cut the leek into not too fine rings. Melt the butter in a saucepan with a sturdy bottom over a low heat and stew the leek until soft, about 15 minutes, stirring occasionally.
2. Peel the potato and cut it into pieces, add them to the leek together with the bay leaf and thyme. Season with pepper and some salt (miso is also salty), stir and let simmer for another 1 minute. Add the stock, bring to the boil and let it simmer gently for 15 minutes with the lid on the pot.
3. Turn off the heat and remove the bay leaf and thyme sprigs from the soup. Spoon a ladle of soup liquid into a bowl and dissolve the miso in it. Pour back into the soup and stir briefly. Mix the soup with a hand blender or blender. Taste to see if additional salt or pepper is needed.
4. Finish with finely chopped leek greens, an extra turn of the pepper mill and/or a squeeze of fresh lemon juice.
Replace the potato with boiled chickpeas, the result is an equally creamy soup. Or only mix everything halfway, if you fancy a slightly chunkier soup.
Recipe: Johanna Goyvaerts
Photo: Senne Van der Ven
