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 | ||
| Chopped | 3/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Minced dill | 2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Unbleached flour | 1/2 Tablespoon | |
| 2 cups brown chicken stock | ||
| Savory | 1 Teaspoon, minced | |
| Basil | 1/2 Teaspoon, minced | |
| Potato | 1 Cup (16 tbs), diced | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Heavy cream | 1/2 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.
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.
Chef
