There are plenty of green soups to serve on St. Patrick’s Day. For starters, consider avocado; Caldo Verde (kale, potato, sausage); cream of asparagus, broccoli or spinach; cucumber; green pea; herb; and nettle soups.
There are also classic Irish soups like Irish Bacon & Cabbage, Potato & Leek and Irish Potato Soup.
But you can also take your family’s favorite soup and add a green topping, starting with diced avocado.
Add a sprinkle of freshly chopped green herbs: basil, cilantro, dill, parsley.
Don’t like avocado? Dice the tops of green onions, or use a chiffonade of basil. If you like, you can toss them on top of a dollop of plain Greek yogurt or sour cream.
If you’d prefer a cheese garnish, hit a cheese store for Sage Derby, a Cheddar-style cheese from England; or Basiron Pesto, a Gouda turned green with added pesto.
Now, commence to the eatin’ of the green.
FOOD TRIVIA: WHAT ARE HERBS?
Instant St. Patrick’s Day food: soup with an avocado and herb garnish. Photo courtesy Quinciple.com.
Herbs refer to the leafy green parts of a plant. They can be used fresh or dried.
Spices are obtained from other parts of a plant: bark, berries, fruits, roots or seeds. They are usually dried.
The word “herb”” is pronounced with the “h” in most English-speaking countries, identical to the man’s name, Herb. In North America, the “h” is dropped, so the word sounds like “erb.”
There are culinary herbs and medicinal herbs. Culinary herbs are simply called “herbs,” as distinguished from “medicinal herbs.”
The difference between herbs and vegetables in that herbs are used in small amounts to enhance flavor (like spices), rather than used as a substantial ingredient.