An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

Minestra di herbe passate 5 tablespoons butter 1/2 carrot, chopped 1/2 onion, chopped 8 cups herbs: cilantro, parsley, whole chives, spinach, sorrel, lettuce leaves 2 small potatoes, peeled and cut into chunks 1 tablespoon salt, plus to taste 4 cups water or more to cover lemon juice optional: croutons, chives, herby oil, sour cream, yogurt to garnish Melt the butter in a big soup pot. Add the carrot and onion and cook until tender. Add the potatoes, water, and salt. Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart. Add the herbs. Taste the soup and salt until the broth tastes good. Blend in batches until as smooth as possible. If the soup seems fibrous, pour it through a fine-mesh sieve. This can be served hot or cold. Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.