Many Herb Drizzle

Drizzles are designed to brighten up everything they touch, and they can be found in nearly every culture’s cooking. France? It’s a pistou. Italy? Pesto. Morocco? Chermoula. They’re all made similarly; herbs, olive oil, lemon juice and salt go into the Cuisinart, and what comes out is a fine dining refinement, if you will, for everyday soup.

1 cup tightly packed fresh parsley leaves
½ cup tightly packed fresh mint leaves
2 tablespoons chopped chives
2 tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt
¼ cup extra-virgin olive oil

Combine all the ingredients in a food processor and process until well blended.

For a thinner drizzle, add 1 tablespoon of water.

Variations: For a Latin or Asian flavor, substitute cilantro for the parsley.

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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