Mimosa Soup Recipes

MISO SOUP

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

MIMOSA

Steps:

• Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!

MIMOSA

Steps:

• Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.

MIMOSA SOUP

Steps:

• Clean and chop all vegetables in rough pieces and put them in a pot, except for the cauliflower and parsley.
• Cover with water, bring to a boil, and simmer, uncovered, for 40 minutes.
• Add the cauliflower and cook for another 15 minutes.
• Pass all the cooked vegetables through a food mill.
• Serve the soup in a bowl and add parsley and pieces of chopped hard-boiled eggs.

MIMOSA

Steps:

• Pour champagne into a champagne flute or wine glass. Pour the Triple Sec and orange juice into the glass. Garnish as desired.

ASPARAGUS MIMOSA

Steps:

• Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.

MIMOSA SOUP RECIPE RECIPE

Steps:

• 1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes. 2. Pass all the contents through a food mill. 3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs. Instructions: Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative. Both versions are so good, and an adventure for most palates, that you will have a very hard time seeing them as prison rations. Especially if these tastes are new to you, jot your impressions of flavor and fragrance in your journal. In time, this exercise will intensify your pleasures, and you may want to keep a regular diary of your experiences gastronomiques, including some wine notes (just as serious oenologues do).