Potato Soup with Fines Herbs

Prep Time: 30 min(s)
Cook Time: 35 min(s)
Serves: 6
Difficulty: Advanced
Ethnicity: French
Tools:
4-quart pot
colander
cutting board
immersion blender (stick/wand)
ladle
large chef's knife
large mixing bowl
measuring cups
measuring spoons
peeler
salad spinner
wooden spoon

Fines Herbs (Feen erb) are a classic medley of chervil, parsley, chives and tarragon.
Ingredients:
1/4 cup(s) butter (unsalted)
3 leeks - white and pale green parts, cleaned and julienned (Learn How)
2 shallots - peeled and julienned
4 garlic cloves - peeled and thinly sliced (Learn How)
1 pound potatoes (red creamers) - peeled and halved
4 cup(s) - chicken stock (white)
1 pinch red chile flakes - ground
1 pinch salt and pepper - to taste
1 tablespoon(s) lemon juice - fresh
1/2 cup(s) - creme fraiche - or heavy cream or yogurt
1/4 cup(s) chervil - leaves pulled and loosely packed
1/4 cup(s) parsley (flat leaf) - leaves pulled and loosley packed
1/4 cup(s) chives - snipped
1/4 cup(s) tarragon - leaves pulled and loosely packed

Steps:

-Heat a heavy bottom 4-qt. pot to medium. Add the butter and just before it melts, add the leeks. Saute the leeks for 4 minutes over low heat.

-Add the shallots and continue to sweat until translucent, being careful not to get any color on the onions.

-Add the garlic and saute an additional 2 minutes. Add the potatoes and chicken stock. Simmer the soup over medium-low heat.

-Add a small amount of seasoning, including the chile flakes, to the soup while cooking.

-Once the potatoes can be easily pierced with a fork, use an immersion blender to blend the soup.

-Add lemon juice, creme fraiche and season to taste with salt and pepper.

-Add the herbs and finish pureeing to smooth consistency. If the soup is not being served immediately, wait to add the herbs.

-Serve hot or cold.

Soak all of the herbs in cold water to clean and spin dry in a salad spinner.

Please log in to post your comment. If you don't have an account register here.