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.
Ingredients
1 cup chopped sorrel
1/2 cup each chopped lettuce, chervil and watercress
3/4 cup chopped leeks (white only)
2 garlic cloves, minced
2 teaspoons minced fresh dill
1 tablespoon butter
1/2 tablespoon unbleached flour
2 cups brown chicken stock
1 teaspoon minced fresh savory
1/2 teaspoon minced fresh basil
1 cup diced potato
1-1/2 cups half-and-half cream or milk
2 egg yolks, beaten
1/2 cup heavy cream
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.
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.
