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.




 Chopped sorrel1 Cup (16 tbs)
 Chopped lettuce1⁄2 Cup (8 tbs)
 Chopped chervil1⁄2 Cup (8 tbs)
 Chopped watercress1⁄2 Cup (8 tbs)
 Chopped leeks3⁄4 Cup (12 tbs) (White Part Only)
 Garlic2 Clove (10 gm), minced
 Minced dill2 Teaspoon
 Butter1 Tablespoon
 Unbleached flour1⁄2 Tablespoon
 Brown chicken stock2 Cup (32 tbs)
 Minced savory1 Teaspoon
 Minced basil1⁄2 Teaspoon
 Diced potato1 Cup (16 tbs)
 Half and half/Milk1 1⁄2 Cup (24 tbs)
 Egg yolks2 , beaten
 Heavy cream1⁄2 Cup (8 tbs)
 White pepper To Taste
 Salt To Taste
 Watercress sprig2

Nutrition Facts

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 mg

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


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.