I know how this looks. I really do. I hesitated to even post this at all, but I went for it in honor of Earth Day for lack of a better reason. Yes, that is a bowl of green goo. It’s something you might find on the Land of the Lost studio floor after a Sleestak scene. Did you know the movie version is coming out in June? I just discovered that fact as I looked for a link to explain Sleestak, and now I can’t wait for June. So, let me explain this soup. We’ve been getting some fresh and gorgeous spring greens from our Hands of the Earth CSA, and yesterday was a pick up day, and I found this recipe, and it sounded good to me. HOE has grown some really beautiful beets, and they deliver them with their perfect greens intact. I’m not sure that beet greens get used very often. Beets sold in grocery stores often have the greens removed, or they’re a little dried out and less than appetizing. Yesterday, Earth Day, the beet greens were pristine, so I cut them off to use them and saved the beets for later. We also received some braising greens including little collard and kale leaves. I was thrilled to use every bit of what we received as best we could, and the trimmings went into the compost as usual. And, that is how to throw an Earth Day party: eat all your greens and make compost.
If I haven’t driven you off yet, let me mention the book in which I found this soup. It’s from Potager: Fresh Garden Cooking in the French Style
. Potager, or kitchen garden, cooking is necessarily seasonal. The author, Georgeanne Brennan, founded Le Marche which is a seed company specializing in unusual vegetables. This book encourages home gardening or finding fresh, local ingredients. The book is sectioned according to season and offers a range of simple but interesting dishes. There’s a savory bread pudding with asparagus and fontina that I have bookmarked, and for summer, rosemary pizzas and charred eggplant sandwiches with aioli sound amazing. This soup was very easy to prepare, and I hope I can convince you to consider trying it. Two pounds of greens were cleaned and roughly chopped and then sauteed with onion in olive oil. Once the greens were limp, they were added with their juices to a blender pitcher with a half cup of vegetable broth. This was pureed and returned to a large saucepan. An additional cup and a half of broth was stirred into the puree. Meanwhile, store-bought gnocchi were boiled separately. To serve, ladle soup into bowls, add gnocchi, top with grated pecorino and sliced prosciutto if you like.
Kurt’s bowl had some prosciutto, but I went a different way with mine. I made a quick cilantro pesto, with cilantro also from HOE, using almonds, garlic, and olive oil. I spooned a bit of this on top of the gnocchi. For both bowls, I sprinkled on some piment d’esplette for color and spice. I know you might not believe this, but it was really good. It was very fresh tasting, and the gnocchi were the perfect addition to the soup. The cheese instantly melted into the top surface, which added to the murky look, but also added a nice salty edge. Grow some greens, or find really fresh ones at a farmers’ market, and make a pureed greens soup with gnocchi because it actually is more delicious than it looks.
If I haven’t driven you off yet, let me mention the book in which I found this soup. It’s from Potager: Fresh Garden Cooking in the French Style. Potager, or kitchen garden, cooking is necessarily seasonal. The author, Georgeanne Brennan, founded Le Marche which is a seed company specializing in unusual vegetables. This book encourages home gardening or finding fresh, local ingredients. The book is sectioned according to season and offers a range of simple but interesting dishes. There’s a savory bread pudding with asparagus and fontina that I have bookmarked, and for summer, rosemary pizzas and charred eggplant sandwiches with aioli sound amazing. This soup was very easy to prepare, and I hope I can convince you to consider trying it. Two pounds of greens were cleaned and roughly chopped and then sauteed with onion in olive oil. Once the greens were limp, they were added with their juices to a blender pitcher with a half cup of vegetable broth. This was pureed and returned to a large saucepan. An additional cup and a half of broth was stirred into the puree. Meanwhile, store-bought gnocchi were boiled separately. To serve, ladle soup into bowls, add gnocchi, top with grated pecorino and sliced prosciutto if you like.Kurt’s bowl had some prosciutto, but I went a different way with mine. I made a quick cilantro pesto, with cilantro also from HOE, using almonds, garlic, and olive oil. I spooned a bit of this on top of the gnocchi. For both bowls, I sprinkled on some piment d’esplette for color and spice. I know you might not believe this, but it was really good. It was very fresh tasting, and the gnocchi were the perfect addition to the soup. The cheese instantly melted into the top surface, which added to the murky look, but also added a nice salty edge. Grow some greens, or find really fresh ones at a farmers’ market, and make a pureed greens soup with gnocchi because it actually is more delicious than it looks.
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