Ibu Poilâne likes to serve this soup piping hot with a dollop of ice-cold crème fraîche in the center for a dramatic contrast of temperatures. Warming Soup Recipes

Ibu Poilâne
September 2000

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© Petrina Tinslay

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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