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.