Fresh Garden Herb Soup

I think it's probably apparent that I we love soup. Although we have less soups in the summertime, we live in an area of the country that gets winter 7 months of the year so by September I can feel my body starting to crave those warm, satisfying dishes and a nice soup with a crusty homemade bread is just perfect for a Fall or Winter evening. We only have one more week of summer before school starts for us. Yesterday I did the school supply shopping and I admit, my body is anxious for Autumn. It's my favorite time of year!

Whether it's my favorite Cream of Jalapeno Soup, Cheese Soup, Vegetable Soup, Broccoli Soup or a Cream of Herb Soup... we are always excited for dinner when it's on the menu. This recipe is a little different in that it's not a cream based, but rather a dollop of sour cream is added to each of your bowls and the soup ladled over. It's from Food and Wine magazine originally although of course you know me, I can never make anything by the recipe and ALWAYS (always always always) improvise.

I hope you do too. :)

Fresh Garden Herb Soup

2 T unsalted butter
2 large shallots, minced
2 small red potatoes, peeled and halved (6 ounces)
2 medium carrots, cut crosswise into 2-inch lengths
1 1/2 quarts chicken broth or stock
2 cups flat-leaf parsley leaves
1 cup basil leaves
1/2 cup cilantro leaves
2 tablespoons tarragon leaves
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Crème fraîche, for serving (sour cream)

Melt the butter in a large saucepan. Add the shallots and cook over low heat until softened, about 5 minutes. Add the potatoes, carrots and chicken stock and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 10 minutes.

Add the parsley, basil, cilantro and tarragon to the soup. Working in batches, purée the soup in a blender. Return the soup to the saucepan, add the lemon juice and season with salt and pepper. Spoon a dollop of crème fraîche into 6 bowls. Ladle the soup on top; serve.Print Friendly and PDF