Radicchio is the leaf of the perennial chicory plant (Cichorium intybus, Asteraceae). It has a nice bitter and spicy taste, which mellows when it is added to soups or roasted. This soup is warming for the winter months. Radicchio's bitterness is a tonic for the liver. I steam the cauliflower and eggplant beforehand, but you can surely add them in uncooked. (In which case, increase the cooking time to 90 minutes.)
Ingredients:
4 c water
1/2 c cubed, steamed eggplant
1/2 c thinly sliced radicchio
1/4 c steamed cauliflower
1/4 saurkraut
1 tsp salt
pepper to taste
2 T mellow white miso dissolved in 1/4 boiling water
Add all ingredients except the dissolved miso to a medium saucepan. Bring to a boil, turn down the heat and simmer 1 hour. Turn off the heat and stir in the miso mixture.
Serves 3.
0 comments:
Post a Comment