Green Soup

Name: Green Soup
Yield: Makes 6 cups (1.5 l); 4 to 5 first-course servings
Cuisine: Indian
Ingredients: 2 tablespoons (30 g) unsalted butter (if serving hot) or canola oil (if serving cold); Freshly ground black pepper, to taste; ½ cup (15 g) narrow strips (cut across the leaf) basil; 6 tablespoons Pesto Sauce; 1 teaspoon kosher salt, or to taste; 8 egg yolks; 1 cup (60 g) sorrel leaves, cut across into narrow strips; 3 small zucchini trimmed and cut into matchstick strips; 1 cup (250 ml) heavy cream; ¼ pound (120 g) tender young mustard greens or kale, cut across into narrow strips; 4 cups (1 l) hot Basic Chicken Stock or commercial chicken broth

Preparation info

Makes 6 cups 1.5 l ) ;
4 to 5
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup uses lots of good produce. Double it and keep the extra to eat cold the next day. With a vegetarian stock, it is safe for all but vegans.

Ingredients

2 tablespoons (30 g) unsalted butter (if serving hot) or canola oil (if serving cold)
¼ pound<

Asia
Europe
China
India
Italy
Genoa
Milan
Starter
Mediterranean
Tuscany
Soup
Gluten-free
Summer

Method

In a medium saucepan, melt the butter over medium heat; or, for the chilled version, warm the oil over medium heat. Stir in the greens, toss to coat with butter or oil, and cook for about 1 minute. Stir in the stock. Bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the greens are tender. Stir in the sorrel and simmer for 5 minutes. The soup can be made ahead to this poi