Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.

Serves 4-6

6 oz fresh morel mushrooms, slice 1/4 inch thick
2 Tbl. extra virgin olive oil
2 Tbl. minced garlic
1/4 cup minced shallots
1/2 cup dry white wine
1 quart miso broth*
1 cup cooked and pureed potato
Salt and pepper to taste
Aged sherry vinegar
1 1/2 cups finely cut kale
1 cup asparagus, cut into 1-inch-long pieces

In a 3-quart saucepan, saute mushrooms with olive oil, garlic, and shallots over medium heat for 5-6 minutes.

Add white wine and cook for 2 minutes. Add miso broth and potato puree, whisking to achieve a smooth soup base. Bring to a simmer and season to taste with salt, pepper, and vinegar.

Add kale and asparagus and cook until al dente, about 3-5 minutes. Serve immediately.

*To make your own miso broth, dissolve approximately 3 Tbl. of miso paste in 1 quart of warm chicken or vegetable stock.

Leave a Reply