Fresh Herb Soup

Name: Fresh Herb Soup
Ingredients: 2 tablespoons unsalted butter; 2 large shallots, minced; 2 small red potatoes, peeled and halved (6 ounces); 2 medium carrots, cut crosswise into 2-inch lengths; 1 1/2 quarts chicken stock or canned low-sodium broth; 2 cups flat-leaf parsley leaves; 1 cup basil leaves; 1/2 cup cilantro leaves; 2 tablespoons tarragon leaves; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; Creme fraiche, for serving

12 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
2 large shallots, minced
2 small red potatoes, peeled and halved (6 ounces)
2 medium carrots, cut crosswise into 2-inch lengths
1 1/2 quarts chicken stock or canned low-sodium broth
2 cups flat-leaf parsley leaves
1 cup basil leaves
1/2 cup cilantro leaves
2 tablespoons tarragon leaves
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Creme fraiche, for serving

Directions

1

Melt the butter in a large saucepan.
2

Add the shallots and cook over low heat until softened, about 5 minutes.
3

Add the potatoes, carrots and chicken stock and bring to a boil.
4

Cover and simmer over low heat until the vegetables are tender, about 10 minutes.
5

Add the parsley, basil, cilantro and tarragon to the soup.
6

Working in batches, puree the soup in a blender.
7

Return the soup to the saucepan, add the lemon juice and season with salt and pepper.
8

Spoon a dollop of creme fraiche into 6 bowls.
9

Ladle the soup on top; serve.