FRESH HERB SOUP
List of Ingredients
- 2 TABLESPOON SWEET BUTTER
- 2 LARGE SHALLOTS, MINCED
- 2 SMALL RED POTATOES, PEELED AND HALVED ( ABOUT 6 OUNCES)
- 2 MEDIUM CARROTS, CUT CROSSWISE INTO 2" LENGTHS
- 1 1/2 QUARTS VEGETABLE OR CHICKEN BROTH
- 2 CUPS FLAT LEAF PARSLEY
- 1 CUP BASIL LEAVES
- 1/2 CUP CILANTRO
- 2 TABLESPOONS TARRAGON
- 1 TABLESPOON FRESH LEMON JUICE
- SALT AND PEPPER TO TSTE
Instructions
- MELT BUTTER IN A LARGE SAUCEPAN. ADD THE SHALLOTS AND COOK OVER LOW HEAT UNTIL SOFTENED, ABOUT 5 MINUTES. ADD THE POTATOES, CARROTS AND CHICKEN BROTH AND BRING TO A BOIL. COVER AND SIMMER OVER LOW HEAT UNTIL THE VEGETABLES ARE TENDER, ABOUT 10 MINUTES.
- ADD THE PARSLEY, BASIL, CILANTRO AND TARRAGON TO THE SOUP. WORKING IN BATCHES, PUREE THE SOUP IN A BLENDER ( REMEMBER THE SOUP WILL BE HOT, SO TAKE CARE)
- RETURN SOUP TO THE SAUCEPAN, ADD THE LEMON JUICE AND SEASON WITH SALT AND PEPPER, HEAT THROUGH. LADLE SOUP INTO BOWLS AND SERVE.
- 6 SERVINGS
Final Comments
IF YOU LIKE A THICKER SOUP, REDUCE THE AMOUNT OF LIQUID.
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