For all of my frustration with the under-performing gardens because of the up/down weather, I have been blessed with a lot of herbs and greens! So what to do. Pictured, I gathered, rinse and chopped a big pile of kale, lettuces, celery, parsley, and chervil. I froze half of this for later use and used half to make one of my 'Herb Soups'.
This is a picture of one I made last year. Topped with Parmesan cheese crisps.
My original recipe for Herb Soup in 2013 is here. I have made many versions over the years because it is just so good. You can imbellish/garnish with whatver you like.
I encourage you to use boiling water for your first try rather than a broth as the herbs etc. give it an amazing flavor.
Well, what else can one do with a whole 'mess' of greens and herbs?
In the past I have made pesto, green goddess dressing (unlike many recipes, I start with a base of a vinaigrette of oil and lemon, lime juice or vinegar) add any greens and herbs I have and whirl in the blender. A wonderful dressing for salad or pasta.
I decided to do a little research and found a wonderful article on Epicurious website for 10 Green Sauces.
I am sure many of you have heard of some of them in addition to pesto, there is chimichurii, and Salsa Verde. BTW if you make Salsa Verde I have used my fresh Epazote as part of the mix. Some of the recipes for Salsa Verde from Mexico stuff a fish with a mix of herbs, including Epazote. Not quite a green "sauce" but same flavor enhancer.
I hope you use your greens and herbs for some of these amazing sauces.
Have a best day,
Stay safe, be patient and be kind to yourself and one another,
My Original Herb Soup Recipe is from my book "101+ Recipes From The Herb Lady" where I highlight one or more herbs to create recipes focusing on them.
-- Catherine, The Herb Lady
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