Bright Green Herb Soup
4.7(834 ratings)This soup is really a celebration of the herb garden. Big handfuls of parsley, basil and chives meet baby spinach and celery, and a few soaked cashews turn the mixture silky rather than grassy. Serving it in a wooden bowl with a tangle of herb ribbons on top gives it a rustic, just-picked feel. Blend it briefly so the color stays vivid.
- Hands-on
- 15 min
- Soak
- 3 hr
- Total
- 3 hr 15 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Drain and rinse the soaked cashews, then blend them with the water, lemon juice, garlic and salt until you have a thin, smooth cashew milk.
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Step 2: Add the celery, spinach, parsley and most of the basil and chives, then blend in short bursts just until smooth, so the soup does not warm up.
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Step 3: Stack a few basil leaves, roll them tightly and slice into very thin ribbons, mixing them with the remaining chives.
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Step 4: Pour the soup into wooden bowls, pile the herb ribbons in the center and finish with a thin thread of olive oil.
Same technique, different aisle
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