Herb Soup

Name: Herb Soup
Ingredients: 1 cup loosely packed young spinach leaves; 1 cup mache; 4 fresh sage leaves; 2 tablespoons fresh chervil leaves; 1/2 cup dandelion greens; 2 cloves garlic, peeled and chopped; 4 cups chicken broth, homemade or low-sodium canned; 2 large baking potatoes, peeled and cut into 1/2-inch dice; 2 teaspoons kosher salt; Freshly ground pepper to taste; 2 teaspoons fresh lemon juice; 3 tablespoons coarsely chopped mache; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh chervil; 1 tablespoon chopped fresh chives; 1 teaspoon finely chopped lemon zest

16 ingredients

10 steps

Ingredients

1 cup loosely packed young spinach leaves
1 cup mache
4 fresh sage leaves
2 tablespoons fresh chervil leaves
1/2 cup dandelion greens
2 cloves garlic, peeled and chopped
4 cups chicken broth, homemade or low-sodium canned
2 large baking potatoes, peeled and cut into 1/2-inch dice
2 teaspoons kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
3 tablespoons coarsely chopped mache
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh chervil
1 tablespoon chopped fresh chives
1 teaspoon finely chopped lemon zest

Directions

1

To make the soup, combine the greens in a large saucepan.
2

Stir in the garlic and chicken broth.
3

Bring to a boil over medium-high heat.
4

Add potatoes and simmer until tender, about 20 minutes.
5

Put the soup in a food processor and process until smooth.
6

Stir in the salt and pepper.
7

Reheat if necessary.
8

For garnish, toss together the chopped mache, sage, chervil and chives.
9

Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest.
10

Serve immediately.