Well, I had to give way to the Butterball all-out feasting for a couple of days but now that it’s over, I’m back in the green and sensible eating business.
Now, not only did I have fish, veggies and fruit pieces leftover from making the baked tempura, I also had a few tempura pieces that I didn’t get to finish. So I thought of making soup out of all this today. Which turned out to be a winner. The tempura gets soggy when dipped in the soup but that’s how you want it. I’ve never tried making soup out of fruits before and I gotta tell ya, this ain’t gonna be the last time. So yummy and refreshing!
Ingredients: Assorted Veggies (I used Zucchini, Mushrooms, Carrots and Sweet Potato) and Fruits (I used Apple, Pear, Peach and Avocado), Leftover Tempura Pieces, Chicken Stock, Dry White Wine, Garlic, Olive Oil, Chives or Scallions, Salt & Pepper
Directions: Dice all veggies and fruits into small pieces. In a pot or dutch oven, saute garlic in a little olive oil. Throw in all veggies and fruit pieces, season with salt & pepper and stir. Add just enough stock to immerse everything then add a splash of white wine. Let boil for 10 minutes or until the veggies and fruits are very soft. Ladle the veggie and fruit pieces and some stock into the blender and puree. Pour back into the pot and if needed, re-season to taste. Reheat leftover tempura pieces in the mircrowave. Ladle soup in a bowl, add tempura pieces and garnish with chives or scallions.