You will notice that the Asian greens have started to flower. For some vegetables, like lettuce, this signals that it is turning bitter. But for others, like tat soi, bak choi, and yukina savoy, they simply get more flavorful. Snack on the flowers, or cut them off and use them as garnish, or in a salad.
You can’t get any greener than this week’s recipe. The version below is based on what’s in the shares, but it could be just about any greens. Our favorite is cream of sorrel soup. Just make sorrel the main green that you use. You can also add a potato with the onions to thicken it up a bit. You will notice that this recipe is quite similar to last weeks, but is really quite different.
2 cups chopped onions, walking onions, and/or leeks
3 green garlic
½ head of lettuce
3 to 4 cups spinach leaves
¼ pound asparagus
1-1/2 tbsp lovage
1 tbsp butter
2 tbsp olive oil
1/2 tsp salt
1 bay leaf
1 dried hot pepper (optional)
Grated Parmesan, yogurt of sour cream for topping
Chives and chive flowers for garnish
Wash any mud off the vegetables. Cut the root end off the leeks, green garlic and walking onions. Next cut each just below where the tops start.
The tops are used to make a quick stock. Simply chop them once or twice, and add them to a 2 qt stock pot filled with cold water. Next add any trimmings from the asparagus, bay leaf and dried hot pepper. Bring to a boil and simmer for 10 to 15 minutes.
Meanwhile, finely slice the leeks, garlic and/or onion. In a medium saucepan sauté them in the olive oil over high heat for 2 minutes, stirring occasionally. Add salt and butter and turn heat to medium low for 10 minutes.
Chop the lettuce, spinach, asparagus and Lovage. Add to the onions. Stir and cook for 1 minute. Strain stock into the pan, bring to a boil, then simmer for 15 minutes. In a food processor, puree the solids until smooth. (Note: it is best to strain out the solids and puree them separately before adding back to the liquid).
Top with grated cheese, yogurt or sour cream, and chopped chives and chive flowers. This soup is also good lukewarm or cold.