Crispy Frisée Soup Recipe
Frisée makes wonderful soups and salads. Here’s an example of how to make frisée into a tasty soup by cooking it crispy in ghee or butter.
Yield: 2-3
Frisee Soup
Frisee makes wonderful salads, but it also tastes incredible when you throw it in a heated pan and cook it crispy. Especially with butter or ghee, or alternatively, with coconut oil.
Ingredients
- Frisee
- 4 Cups Vegetable Broth
- 1-2 Red Carrots
- 1 Sheet of Yuba Tofu
- King Oyster Mushrooms (2-3 sliced long way)
- Garlic (2-3 cloves, sliced thin, long way)
- Fresh Ginger (about a tsp. chopped tiny)
- Sesame Seeds (a spoonful)
- Green Onions
- Fresh Pepper Slices or Chili Flakes
- Healthy Cooking Oil
- Organic, Pasture, Ghee
Instructions
- Make a broth with greens, seaweed, black pepper, onions, herbs, and mushrooms, using 6 cups of water. Once it simmers for an hour, strain it, and you'll send up with 4 cups of broth.
- I use my large Caraway pan for this. Each element is cooked on its own and can be done simultaneously for the most part.
- Sauté the ginger and the garlic in the same pan on medium heat with a little oil, separately, until they are crispy and set aside.
- Toast sesame seeds until they're brown and fragrant and set aside.
- Then slice the Yuba, and the mushrooms. Sauté the Yuba in the pan, and on the other side of it cook the mushrooms. Lay the mushrooms flat and cook until one side is nicely brown, then flip them over and brown the other side.
- Add the broth to soup bowls.
- Heat up a spoonful of butter or ghee. Tear open pieces of frisee, depending on how big the head is, just use what you like.
- Cook one side of the frisee in butter, and then flip it over. Let it get cooked through and crispy.
- Top the soup with frisee, mushrooms, and Yuba. Then add the crispy ginger and garlic on top, along with fresh pepper, herbs, sesame seeds, and chili flakes. Add slices of carrots, snap peas, or other veggies. The more colors the better for you.
Notes
You can also add ramen noodles to this.
