Recipe

Soya bean and asparagus soup with mizuna pesto

  • Serves 6
  • 40 mins cooking
Soya bean and asparagus soup with mizuna pesto

Ingredients

Soya bean and asparagus soup with mizuna pesto
  • 650 gram fresh soya beans, shelled
  • 20 gram butter
  • 2 teaspoon soya bean oil
  • 1 medium brown onion (150g), chopped finely
  • 1 (150g) stalk celery, chopped finely
  • 1 bay leaf
  • 1 large potato (300g), chopped finely
  • 1 litre (4 cups) secondary dashi
  • 2 tablespoon mirin
  • 170 gram asparagus, chopped coarsely
  • 30 gram mizuna leaves
  • 2 tablespoon japanese parsley (mitsuba), coarsely chopped
  • 2 tablespoon slivered almonds, roasted
  • 2 tablespoon soya bean oil
  • 1 tablespoon parmesan cheese, finely grated
  • 1 clove garlic
  • lemon rind, finely chopped

Method

Soya bean and asparagus soup with mizuna pesto
  • 1
    Drop beans into large saucepan of boiling water, return to the boil, drain. When beans are cool enough to handle, discard outer shells. Reserve ¼ cup beans for serving.
  • 2
    Heat butter and oil in medium saucepan, cook onion, celery and leaf, stirring, until onion softens. Add potato, dashi and mirin, bring to the boil. Reduce heat, simmer, uncovered, 10 minutes. Add beans and asparagus, simmer, uncovered, about 5 minutes, or until tender. Discard leaf.
  • 3
    Stand soup 10 minutes then blend or process soup until smooth, strain through a fine sieve into large bowl.
  • 4
    Meanwhile, make mizuna pesto. Blend or process ingredients until smooth.
  • 5
    Serve soup topped with pesto and reserved beans.

Notes

You can use frozen soya beans, available from Asian groceries, in this recipe if fresh are hard to find. You could also use the same quantity of fresh broad beans or 2 cups of frozen broad beans instead.

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