Minestra di herbe passate from An Everlasting Meal: Cooking with Economy and Grace (page 75) by Tamar Adler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on October 29, 2013

    I've made this soup a couple of times and it has always been good. Most recently made with just potatoes and sorrel (about 5 cups worth) -- this was excellent! Though when I blended the soup it was a bit thin so I added in the remains of a head of lettuce that I didn't think we'd get around to. The lettuce bulked it up nicely but the flavor was a little better with just potatoes and sorrel. Still quite a good soup though. Made again 1/2014 with about two cups minced dill and parsley (mostly stems and some leaves). It was a bit fibrous so I forced it through a strainer before serving. I love this soup!

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