This is an amazingly simple soup that can be prepared very quickly. You can vary this soup with herbs and greens that you have on hand. It is a rather thick, good-for-you kind of dish—if you prefer it to be a little thinner add a cup of vegetable broth. If you don’t have sorrel, replace the leaves with some bitter chicory, endive, or dandelion greens.
About 1 1/2 pounds asparagus
6 green garlics, washed and chopped or 2 tablespoons chopped garlic chives
About 8 sorrel leaves, washed and stemmed, if tough
Generous handful of chickweed, arugula, or small spinach leaves, washed and dried
1 slice whole wheat bread, cut or torn into large pieces
½ teaspoon salt
2 cups milk
Wash the asparagus and snap the tough ends from them. Cut them into 1 ½ -inch lengths. Put the asparagus into a blender. Add the garlic or chives, sorrel and the other herbs. Add the bread, salt, and milk.
Put the lid on and blend until it is a smooth puree. Transfer the puree to a nonreactive pot and bring just barely to a simmer. Cook for about 6 to 8 minutes, stirring occasionally. Do not allow to boil. Taste for seasoning and serve hot.
© Susan Belsinger