Zuppa Verdecomments (5) March 1st, 2010
About 1-1/2 pounds asparagus
6 green garlics, washed and chopped, or 2 tablespoons chopped garlic chives and 2 cloves garlic, minced
About 8 to 12 sorrel leaves, washed and stemmed, if tough
A few generous handfuls of chickweed, arugula, and/or small spinach leaves, washed and dried
1 slice whole wheat bread, cut or torn into large pieces
1/2 teaspoon salt
2 cups milk
This is an amazingly simple soup that can be prepared very quickly. You can vary this soup with herbs and greens that you have on hand. It is a rather thick, good-for-you kind of dish—if you prefer it to be a little thinner add a cup of vegetable broth or more milk. If you don’t have sorrel, replace the leaves with some bitter chicory, endive, or dandelion greens.
Wash the asparagus and snap the tough ends from them. Cut them into 1 1/2 -inch lengths. Put the asparagus into a blender. Add the garlic or chives, sorrel and the other herbs. Add the bread, salt, and milk.
Put the lid on and blend until it is a smooth puree. Transfer the puree to a nonreactive pot and bring just barely to a simmer. Cook for about 6 to 8 minutes, stirring occasionally. Do not allow to boil. Taste for seasoning and serve hot.
posted in: greens, asparagus