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Potage Fines Herbes

Meal.Mates's picture
Potage Fines Herbes can be the creamy delight for any occasion. Selected herbs coated with butter and heavy cream makes this an irresistable recipe. Its splendid as you take your first bite of soft potatoes with delicate layers of cream and assorted veggies. Potage Fines Herbes can itself be a wholesome meal provided if cooked right.
Ingredients
  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
  Butter 1 Tablespoon
  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
  Salt To Taste
  Watercress sprig 2
Directions

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.
Puree.
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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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