Chilled Pureed Mallow Soup

Name: Chilled Pureed Mallow Soup
Yield: Serves 4 as a first course
Ingredients: 2 medium leeks; 1 tablespoon butter; ½ pound bunched mallows; About 1 teaspoon kosher salt; 2 tablespoons old-fashioned oatmeal (rolled oats); 1 carrot, sliced very thin; 1 quart water; Pepper; ¼ to ½ cup sour half-and-half or sour cream; ¼ to ½ cup sour half-and-half or sour cream; 2 tablespoons old-fashioned oatmeal (rolled oats)

Preparation info

Serves
4
as a first course

Difficulty
Medium

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.

Ingredients

½ pound bunched mallows
2 medium leeks
1 tablespoon

Starter
Soup
Vegetarian

Method

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.
Melt butter in heavy pot over moderate heat. Add mallow stems, leeks, and carrot. Cook, stirring often,