Potage Fines Herbes
|Chopped sorrel||1 Cup (16 tbs)|
|Chopped lettuce||1⁄2 Cup (8 tbs)|
|Chopped chervil||1⁄2 Cup (8 tbs)|
|Chopped watercress||1⁄2 Cup (8 tbs)|
|Chopped leeks||3⁄4 Cup (12 tbs) (White Part Only)|
|Garlic||2 Clove (10 gm), minced|
|Minced dill||2 Teaspoon|
|Unbleached flour||1⁄2 Tablespoon|
|Brown chicken stock||2 Cup (32 tbs)|
|Minced savory||1 Teaspoon|
|Minced basil||1⁄2 Teaspoon|
|Diced potato||1 Cup (16 tbs)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs)|
|Egg yolks||2 , beaten|
|Heavy cream||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
Saute herbs and vegetables in butter 5 minutes, stirring to coat well.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until smooth.
Add savory, basil and potato.
Cover, bring to boil and cook until potatoes are soft.
Reheat with half-and-half cream.
Beat together yolks and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Heat, but do not boil.
Adjust seasonings with salt and pepper.
Serving size: Complete recipe
Calories 1716 Calories from Fat 1064
% Daily Value*
Total Fat 121 g185.6%
Saturated Fat 65.9 g329.6%
Trans Fat 0 g
Cholesterol 715.6 mg238.5%
Sodium 1358 mg56.6%
Total Carbohydrates 131 g43.5%
Dietary Fiber 24.9 g99.6%
Sugars 13.5 g
Protein 53 g105%
Vitamin A 258% Vitamin C 526.7%
Calcium 127.2% Iron 146.3%
*Based on a 2000 Calorie diet