Serves: 3-4 Total time: 30 Minutes
INGREDIENTS:
- • 1 tbsp butter
- • 1 tsp Anandham Sesame oil
- • 2 tbsp shallots finely cut
- • 1/2 tbsp garlic (2 cloves, crushed)
- • 11/2 tbsp ginger, finely grated
- • 2 pieces bacon (diced)
- • 16 oz beans
- • 3 cups vegetable or chicken broth (or Chicken, add more for a lighter, more liquidy soup)
- • 1 1⁄2 tbsp soy sauce
- • Pepper – to garnish
- • Green onions – to garnish
Directions:
On medium heat, melt butter with Anandham Sesame oil in a sauce pan. If using bacon, omit the butter
and fry the bacon and Anandham Sesame oil till the fat is rendered. Add shallots, garlic and ginger.
Sauté, until it is lightly golden and fragrant.
Add soy beans, broth and soy sauce. Cover and simmer for 20 minutes or until soy beans are tender.
Put everything into a blender and puree until smooth. Return to sauce pan to keep warm. Serve with
fresh cracked pepper on top of each bowl and the thinly sliced green onion. Add a light stream of
Anandham Sesame oil for extra tastiness.
If the soup is too thick for you, add more broth until it reaches your desired consistency.
Tip: For vegetarians, use vegetable stock. For everyone else, use bacon and stock.