Zuppa Verde

comments (5) March 1st, 2010

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cookinwithherbs susan belsinger, contributor
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Click To Enlarge Photo: Susan Belsinger

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.

Serves 4

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

Comments (5)

johan21 writes: awesome
Posted: 12:19 am on July 2nd
Deepak786 writes: its yummy
Posted: 5:35 am on June 23rd
Harbinger1 writes: yummmyyy
Posted: 4:12 am on March 23rd
neylar writes: very nicee
Posted: 12:13 am on March 20th
mickervine writes: awesome... can you give more recipies for the chutney
Posted: 4:56 am on March 13th
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