Chilled Pureed Mallow Soup

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The subtle green flavor of this soup will reward purists. Lovers of big tastes may find it plain—meaning that it tastes like what it is: a gentle leaf. Oatmeal merely underlines the intrinsic shine and body of the puree; it does not add flavor or texture.


  • ½ pound bunched mallows
  • 2 medium leeks
  • 1 tablespoon butter
  • 1 carrot, sliced very thin
  • 1 quart water
  • About 1 teaspoon kosher salt
  • 2 tablespoons old-fashioned oatmeal (rolled oats)
  • ¼ to ½ cup sour half-and-half or sour cream
  • Pepper


    1. Wash mallows in several changes of water, as needed. Cut leaves from stems; set aside. Thin-slice stems. Trim roots and darkest leaf tops from leeks. Halve leeks lengthwise, then cut crosswise into thin slices. Wash well, checking for grit. Drain thoroughly.
    2. Melt butter in heavy pot over moderate heat. Add mallow stems, leeks, and carrot. Cook, stirring often, until mixture begins to brown, 7 to 8 minutes. Add water and 1 teaspoon salt. Bring to a boil and stir in oats. Boil gently, partly covered, until vegetables are soft, about 15 minutes.
    3. Meanwhile, slice mallow leaves. When vegetables are soft, add leaves to soup. Simmer until tender, about 5 minutes. Cool briefly.
    4. Transfer to blender or food processor and whiz to a smooth puree. Scoop ¼ cup sour half-and-half into mixing bowl. Whisk in puree. Add more half-and-half to taste, if desired. Season with salt and pepper.
    5. Chill well before serving.