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Serves : 6
© Petrina Tinslay

How to Make It

Step 1    

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.

Step 2    

Add the parsley, basil, cilantro and tarragon to the soup. Working in batches, puree 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.

Make Ahead

The soup can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.

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