Fennel Miso Soup

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036260

Yield

Makes about 2 quarts; 6 to 8 servings

Ingredients

• 1 tablespoon butter
• 1 1/2 cups chopped fresh fennel
• 1 cup chopped red onion
• 2 tablespoons minced fresh ginger
• 6 cups fat-skimmed chicken broth
• 1 tablespoon each white and red miso paste (see notes)
• 2 tablespoons thinly sliced fresh chives

Preparation

1. In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.

2. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.