Dash Chef DDHB300, Instruction Manual

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2 tbsp neutral oil
2 leeks, white parts only,
halved, sliced (approx. 2 cups)
6 cloves garlic, sliced
3 sprigs oregano, leaves only,
chopped
3 sprigs rosemary, leaves only,
chopped
2 sprigs marjoram, leaves
only, chopped
3 cups sliced white
mushrooms
2 tsp kosher salt
2 tsp fish sauce
¼ cup dry white wine
6 beefsteak tomatoes,
chopped
2 small Yukon gold potatoes,
peeled, chopped
2 tsp kosher salt
2 tsp fish sauce
½ tsp white sugar
½ tsp ground black pepper
1 tbsp sweet white miso
(optional)
1 quart unslated chicken or
vegetable stock
Kosher salt, to taste
White sugar, to taste
Ground black pepper, to taste
Parsley, leaves only, chopped,
as garnish
Heat oil in suitably sized pot over medium heat until slick and shiny.
Add leeks, garlic, oregano, rosemary, majoram with a dash of salt. Sauté 3-5 minutes or until fragrant.
Add mushrooms, salt, fish sauce and cook another 5 minutes or until mushrooms have reduced
in size by approximately ½.
Deglaze with white wine, and let reduce 2-3 minutes.
Add tomatoes and let cook another 3-5 minutes.
Add potatoes, salt, fish sauce, sugar, black pepper, miso and stock.
Bring mixture to a boil, then reduce heat to medium-low and let cook approximately 30 minutes
or until potatoes are completely soft.
Use the Hand Blender to blend soup to desired consistency.
Season soup with additional salt, sugar, pepper to taste.
Garnish with parsley if desired.
tomato
soup
Ingredients:
Directions: