Mimosa Soup Recipes

MISO SOUP

Miso Soup image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes

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

Mimosa image

A traditional brunch beverage. Enjoy this light delight on Mother's Day, Christmas, or any special occasion.

Provided by Jodi Hamrick

Categories Breakfast and Brunch Drinks

Time 2m

Yield 2

Number Of Ingredients 2

Ingredients

¾ cup champagne, chilled
¼ cup orange juice

Steps:

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

Nutrition Facts : Calories 92 calories, Carbohydrate 5.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 5 mg, Sugar 3.3 g

MIMOSA

Mimosa image

Mix a classic mimosa cocktail with orange juice and champagne - or use prosecco if you prefer a different sort of bubbly. It's an easy fix when entertaining

Provided by Good Food team

Categories Drink

Time 5m

Number Of Ingredients 2

Ingredients

1 bottle champagne or prosecco, chilled
1l freshly squeezed orange juice , chilled

Steps:

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

Nutrition Facts : Calories 147 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium

MIMOSA SOUP

Mimosa Soup image

Ok so this recipe comes from the book "French Women Don't Get Fat". If you are a vegetable lover then you will appreciate it this recipe.

Provided by crazycookinmama

Categories Vegetable

Time 1h15m

Yield 1 For the Weekend

Number Of Ingredients 8

Ingredients

1 head lettuce
1/2 lb carrot
1/2 lb celeriac
1/2 lb turnip
1 lb leek
1/2 lb cauliflower
1/2 cup chopped fresh parsley
2 hard-boiled eggs, chopped

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.

Nutrition Facts : Calories 805.7, Fat 14.4, SaturatedFat 3.9, Cholesterol 424, Sodium 936.6, Carbohydrate 146.6, Fiber 34.1, Sugar 49.9, Protein 37.2

MIMOSA

Mimosa image

A standard offering at brunches, Mimosas are as pretty as they are tasty. In this Mimosa recipe, the champagne doesn't overpower the orange juice-especially if the champagne is extra dry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 5

Ingredients

2 ounces champagne or other sparkling wine, chilled
1/2 ounce Triple Sec
2 ounces orange juice
GARNISH:
Orange slice

Steps:

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

Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

ASPARAGUS MIMOSA

Asparagus Mimosa image

Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless steel sieve to create the bright and fluffy garnish.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large hard-cooked egg
2 pounds steamed asparagus

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

Mimosa Soup Recipe Recipe image

Provided by Carla

Number Of Ingredients 9

Ingredients

1 head of lettuce
1/2 lb. carrots
1/2 lb. celeriac
1/2 lb. turnips
1/2 lb. cauliflower
1 lb. leeks
2 hard boiled eggs chopped
1/2 cup chopped parsley
Water to cover in a large pot

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).

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