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Chilled Pureed Mallow Soup
Preparation info
- Serves
4
as a first course - Difficulty
Medium
Appears in
Published 2001
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 2 1 tablespoon
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,
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