I was out harvesting herbs before the frost this week and decided to make this recipe with what I gathered before drying the rest. It is a tasty soup with seasonal vegetables and was a great way to use a few fresh herbs. By using fresh herbs you keep the herbs in combination so they do not overpower each other.
Fresh Herb Soup
2 Tablespoons unsalted butter
2 Large shallots, minced
2 Small red potatoes, peeled & halved
2 Medium carrots, cut crosswise in 2-inch lengths
1 turnip or rutabaga, diced small
1 1/4 Quarts vegetable stock/broth
2 Cup fresh flat-leaf parsley
1 Cup fresh basil
1/2 Cup fresh cilantro
2 Tablespoons fresh tarragon
1 Tablespoon freshly-squeezed lemon juice
Coarse salt and freshly-ground pepper
Crème fraîche, for serving (optional)
Instructions:
1. In a large saucepan over medium heat, melt butter. Stir in shallots, turn heat down to low, and saute until they have softened. Stir in potatoes and carrots and add stock. Bring mixture to a boil, and then cover, turn heat down to low, and simmer for about 10 minutes, until the carrots and potatoes are tender.
1. In a large saucepan over medium heat, melt butter. Stir in shallots, turn heat down to low, and saute until they have softened. Stir in potatoes and carrots and add stock. Bring mixture to a boil, and then cover, turn heat down to low, and simmer for about 10 minutes, until the carrots and potatoes are tender.
2. Remove from heat. Stir in parsley, basil, cilantro and tarragon. Let cool for about 10 minutes. Puree soup in a blender; you’ll probably need to work in batches. Or you can use an immersion blender if you have one. Pour the pureed soup back into the saucepan. Stir in lemon juice and season with salt and pepper to taste.
3. Transfer soup to serving bowls. Top with a dollop of crème fraîche, if desired.
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