A few fresh herbs are great — so a ton of fresh herbs will be even better, right? Well, I wasn’t so sure. More isn’t always better, after all, and this soup calls for fresh parsley, basil, cilantro and tarragon. That’s a lot of herbs, even for an herb-loving gal like me. Luckily, though, it turned out wonderfully; no single herb overpowered the bunch, and the soup turned out refreshing, light and full of flavor.
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 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)
1. In a large saucepan over medium heat, melt butter. Stir in shallots, turn heat down to low, and saute until they’ve 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. 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.
Recipe Adapted From: Food & Wine.