© Petrina Tinslay
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
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.
