Potage Fines Herbes Recipe

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.

Summary

CuisineCourse
MethodDish

Ingredients

 1 cup chopped sorrel
 1/2 cup each chopped lettuce, chervil and watercress
 Chopped3/4 Cup (16 tbs)
 Garlic2 Clove (5gm), minced
 Minced dill2 Teaspoon
 Butter1 Tablespoon
 Unbleached flour1/2 Tablespoon
 2 cups brown chicken stock
 Savory1 Teaspoon, minced
 Basil1/2 Teaspoon, minced
 Potato1 Cup (16 tbs), diced
 Half and Half1/2 Cup (16 tbs)
 Egg yolks2 , beaten
 Heavy cream1/2 Cup (16 tbs)
 Salt and white pepper to taste
 Watercress sprigs

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.
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