The Best of Both Worlds In Charred Carrot Soup with Miso
As much as I love miso soup, I sometimes wish it was more substantial in body.
And as much as I enjoy carrot soup, I often wish it weren’t so one-note.
Now comes “Charred Carrot Soup with Miso” for the win.
It is indeed the marriage of carrot soup and miso soup that results in perfect harmony and happiness.
This superlative soup is from the new Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor” (Ten Speed Press, 2021), of which I received a review copy. It was written by Emma Laperruque, the food editor at Food52.
As the title implies, this collection of recipes is all about making the most of a handful of ingredients to draw out deep, true flavors.
The beauty of this book is that it’s the way most of us want to cook at home, relying on a few staples to get food on the table with little fuss but loads of satisfaction. You’ll find just that in recipes such as “Rigatoni with Corn Sauce and Sizzled Corn,” “Braised Brisket with Forty Cloves of Garlic,” “Pork Tenderloin with Buttery Kimchi & Apples,” and “Low-Maintenance Oatmeal Cookies.”Read more