Minestra di Herbe Passate Soup

5 TB Butter 1/2 Carrot, chopped 1/2 Onion, chopped 8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves 2 small Potatoes, peeled and cut into chunks 1 TB salt plus to taste 4 cups water or more to cover, OR chicken stock with lemon Juice Optional: croutons, chives, herby oil, sour cream, yogurt to garnish

Melt the butter in a big soup pot.  Add the carrot and onion and cook until tender .  Add the potatoes, water and salt.  Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart.  Add the herbs.  Taste the soup and salt until the broth tastes good.  Blend in batches until it is as smooth as possible.  If the soup seems fibrous, pour it through a fine-mesh sieve.  This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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