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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



1. 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.
   
2. 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)
   
3. RETURN SOUP TO THE SAUCEPAN, ADD THE LEMON JUICE AND SEASON WITH SALT AND PEPPER, HEAT THROUGH. LADLE SOUP INTO BOWLS AND SERVE.
   
4. 6 SERVINGS
   






Final Comments


IF YOU LIKE A THICKER SOUP, REDUCE THE AMOUNT OF LIQUID.