Recipe: Minestrone with buck's-horn plantain
Soups with aromatic herbs
February 07, 2011
As you can see from my posts, I'm using often pennyroyal, curly leaf parsley, cress and buck's-horn plantain: they're all fresh herbs that I sowed in October, and they surprised me with fresh leaves to harvest during all winter.
This is my Buck's-Horn Plantain (Plantago Coronopus), it looks like grass, and it has a fresh and special flavor.
Buck's-Horn Plantain is rich in vitamin A, C and minerals. Is an excellent topping for salads and creamy soups like this minestrone (an italian soup made with many vegetables).
Minestrone with buck's-horn plantain
3 leaves of cabbage
100g green beans
2-3 broccoli florets
single cream (or sour cream)
curly leaf parsley
Peel the potato and cut into small dices. Peel tomatoes and cut into cubes. Remove stem and seeds from the chili and chop. Cut the cabbage into thin strips. Slice the onion and cut into pieces green beans, broccoli and spinach.
Combine all vegetables in a pot and pour a pint of water.
Cook for about 30 minutes until the vegetables are very tender, then blend until smooth or to the desired creaminess.
Continue cooking for another five minutes, then put in bowls or serving dishes.
Serve with some spoonfuls of single cream and buck's-horn plantain, and garnish with a few leaves of curly leaf parsley.
One year ago:
Yellow Thai curry paste
This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
This also goes to No Croutons Required with theme creamy soups.
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