Kitchen Apothecary ~ Fresh Herb and Buttermilk Soup
This last weekend was my husband's annual guy-trek to the Indy car races. He goes with the same friends every year and every year his normally good eating habits get tossed to the wayside. Too much red meat, simple carbohydrates, lots and lots of beer and cigars are what he ingests for 4 days straight. Needless to say when he gets home it's time for a bit of a cleanse!
My gardens are wonderful this year because we've had so much rain here in Ohio and my herbs are really lush. It seemed like an herbal soup would be a good tonic to help him process all of that red meat, so into the garden I went. The following is a recipe that you can use all year round with whatever you're growing inside or out. It's really easy to prepare and it can be made in the blender, vitamix or on top of the stove.
To start with slice a large cleaned leek (greens and all!) and put it into a pot with about 6 cups of organic chicken or faux chicken broth and let it simmer until the leek is soft. Take an immersion blender and blend the leek into the broth. Add three cups of fresh herbs (I used basil, dill, rosemary, parsley, sage, oregano, marjoram, summer savory, lemon thyme, tarragon , bronze fennel and chives!) simmer for a minute or two and blend once more until the herbs are incorporated. Add some salt and pepper to taste and a pint of buttermilk (more if you want it!) . Let the whole thing simmer for a few minutes and then serve it in bowls with fresh buttered croutons and a sprinkling of feta or parmesan cheese. It would also be wonderful without the buttermilk and served with soba noodles. The aroma is amazing...
To wet his appetite I served a salad of fresh golden beets with onions, fin herbes, creamy burrata cheese and peppery arugula.
Green herbal energy in a bowl! Your body and your taste buds will thank you!