Recipe: Boil 2 cups of light chicken stock over medium high heat.
Add a minced garlic clove.
Add about 1 tablespoon of thin sliced leek.
Add a small spoonful of minced onion.
Boil for about 5 minutes.
Reduce the temperature to medium heat.
Add 1cup of milk.
Add 1/2 cup of cream.
Make a blonde roux in a separate pan over medium heat with equal parts of butter and flour. Stir the roux constantly till it gives off a light hazelnut aroma.
Add just enough roux to thicken the potage to a medium thin consistency, while stirring with a whisk.
Add sea salt and white pepper.
Add a generous pinch of each of these finely chopped fresh herb leaves: tarragon, basil, dill weed, Italian parsley, oregano, marjoram and cilantro. (Don't use tough, firm textured herbs like rosemary or thyme!)
Simmer the soup for one minute.
Pour the soup into a shallow soup bowl and garnish with a petite fresh basil sprig.
The flavor of this potage is incredibly good! The leeks are not the featured ingredient, so there is no need to sweat them for extra flavor. A fresh herb potage is a great course to start an evening dinner. Silky smooth cream broth and fresh herbs go very well together. This is a traditional French Potage that is easy to make. Any combination of fresh leafy herbs can be used to make this recipe. The combination of herbs that I used is in this potage is one of my favorites. Yum! ... Shawna
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