Emily Stoffel from The Pig & Quill stops by today to share her recipe for Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF).
I’m very happy to welcome Emily Stoffel who is sharing her super flavorful miso-tomato soup with us all. If you don’t know her already, she serves up some seriously good eats along with a side of wit and humor on her blog The Pig & Quill. Welcome Em!
Hi guys! Em here, and I’m so honored that Sylvie has graciously allowed me to invade her gorgeously curated spot with my willy nilly ramblings today. If we haven’t met before, you can usually find me over at The Pig & Quill blogging mostly about real foodie stuff accented (perhaps less than elegantly) with tales from my wee life and abode in the SF Bay Area. Things tend to get kinda — goofy, shall we say? — over there, so spending a day here with Sylvie (and all of you!) is a bit like being invited to sit at the grown-ups table, and I’m positively giddy. Napkin’s in my lap. My hands are folded. Can we pretend I’m donning a proper Easter dress? White patent Mary Janes? Just painting the picture, guys. Painting the picture.
And now we can talk about soup.
These savory grain-free pecorino popovers make a great addition to any brunch or dinner.
There’s something uniquely irresistible about a piping hot popover straight from the oven, with their crusty golden exteriors and soft, hollowed interiors. So light and airy, they are just begging to be torn open and smeared with a pat of butter or dipped in a steaming bowl of soup.
What makes them so lovely is how easy they are to prepare. I think that if more people knew just how simple they are to whip up there would be many more baskets of popovers served at meals.